Roasted 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
Scale
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
