Roasted Garlic Sage Pesto Pumpkin Soup Recipe
Introduction
This Roasted Garlic Sage Pesto Pumpkin Soup is a comforting and flavorful dish perfect for chilly days. It combines the sweetness of roasted pumpkin with aromatic garlic and sage, finished with a creamy texture and a vibrant pesto topping.
Ingredients
- 4 cups roasted pumpkin, peeled and cubed
- 6 cloves roasted garlic
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh sage leaves
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil (for pesto)
- Salt and pepper to taste
Instructions
- Step 1: In a blender, combine the roasted pumpkin, roasted garlic, and broth. Blend until smooth and creamy.
- Step 2: Pour the blended mixture into a pot and bring to a gentle simmer over medium heat. Stir in the heavy cream and season with salt and pepper.
- Step 3: To make the sage pesto, blend the fresh sage leaves, pumpkin seeds, olive oil, and a pinch of salt until finely chopped and spreadable.
- Step 4: Ladle the soup into bowls and top each serving with a spoonful of the sage pesto for a fresh, herbal finish.
Tips & Variations
- Roast the pumpkin and garlic ahead of time for deeper flavor and a quicker cooking process.
- For a vegan version, substitute the cream with coconut milk or cashew cream and use vegetable broth.
- Try adding a pinch of chili flakes to the pesto for a subtle spicy kick.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Keep the pesto separate and add fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin can be used as a convenient alternative. Just ensure it is pure pumpkin puree without added spices or sugars.
How do I roast garlic and pumpkin properly?
Cut the pumpkin into cubes and toss with a little oil, then roast in a 400°F (200°C) oven for about 25-30 minutes until tender and caramelized. Roast whole garlic cloves wrapped in foil for about 30 minutes until soft and fragrant.
PrintRoasted Garlic Sage Pesto Pumpkin Soup Recipe
This Roasted Garlic Sage Pesto Pumpkin Soup is a creamy, comforting fall favorite that perfectly balances the natural sweetness of pumpkin with the aromatic flavors of roasted garlic and fresh sage. Topped with a vibrant sage pesto and crunchy pumpkin seeds, this soup is both hearty and flavorful, ideal for cozy dinners or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Soup
- 4 cups peeled and cubed pumpkin
- 6 cloves garlic, peeled
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Sage Pesto
- 1/2 cup fresh sage leaves
- 1/4 cup pumpkin seeds
- 1/4 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 clove garlic
- Salt and pepper, to taste
Garnish
- 2 tablespoons pumpkin seeds, toasted
Instructions
- Roast Pumpkin and Garlic: Preheat the oven to 400°F (200°C). Place cubed pumpkin and whole garlic cloves on a baking sheet. Roast for 25-30 minutes until pumpkin is tender and garlic is soft and caramelized.
- Blend Soup Base: In a blender, combine the roasted pumpkin and garlic with vegetable broth. Blend until smooth and creamy.
- Simmer Soup: Pour the blended soup into a large pot and heat over medium heat. Stir in the heavy cream, season with salt and pepper, and let the soup simmer gently for 10 minutes, stirring occasionally.
- Prepare Sage Pesto: In a food processor, combine fresh sage leaves, pumpkin seeds, Parmesan cheese, garlic clove, olive oil, salt, and pepper. Pulse until a coarse pesto forms. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls, drizzle with sage pesto, and sprinkle with toasted pumpkin seeds for a crunchy finish. Serve immediately.
Notes
- For a vegan version, substitute heavy cream with coconut milk and omit Parmesan cheese from the pesto.
- Make sure to roast the garlic fully to get a sweet, mellow flavor that complements the pumpkin.
- To toast pumpkin seeds, heat them in a dry skillet over medium heat for 3-5 minutes until they begin to pop and turn golden.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: pumpkin soup, roasted garlic, sage pesto, fall recipes, creamy pumpkin soup, vegetarian soup
