Pumpkin Soup with Crispy Sage Plus 5 Seasonal Spins on Pumpkin Soup

by heidi on November 14, 2011

Post image for Pumpkin Soup with Crispy Sage Plus 5 Seasonal Spins on Pumpkin Soup

Before we get to this beyond delicious recipe, I want to thank so many of you for your lovely words of anticipation for the launch date of FoodieCrush magazine’s deubut issue. I am beyond excited to share it with you, and all of the fab food bloggers featured within it. We’re hard at work—sleep, what’s sleep?—putting the final touches on the pages and the prettiness to the pictures.

I’ll be announcing the launch via e-mail to my subscriber list so please sign up at the top right of this page (so that’s what that subscribe dealio is all about)  for the blue-light special alert of when we go live baby.

And now, back to the soup. I won’t waste a lot of time on why we had the soup, not that the big birthday wasn’t speeeecial, but because for me, the night got hijacked by the soup. Sorry babe, maybe next year.

This soup isn’t about pumpkin puree, or extra veggies to make it sweeter, or crunchy bits to make it more manly. Not that there’s anything wrong with that.

It’s just that this soup is so killer. And so simple. Like 7 ingredients. Plus a slurp of cheese. Done and done.

A few weeks ago, some friends helped us celebrate my man’s belated birthday dinner at Park City’s Canyons Resort and their award-winning restaurant, The Farm. The menu meets and delivers on the hyper hot trend of farm to table, with all ingredients sourced within 50 miles for max freshness and keeping it local, local, local. And man, this place does deliver.

While the littles were mesmerized by the Pea Soup amuse bouche, I was totally transfixed by this Pumpkin Soup that was served with homemade marshmallows. I HAD to have the recipe.

I had barely mentioned this fact to our patiently attentive server and next thing I knew, Chef Steve Musolf swooped in, deftly dodging the growing number of empty wine bottles and generously obliged, delivering a fresh copy of the recipe to the table.

Go ahead. Put it on your Thanksgiving table. And then maybe on your leftover turkey. And afterward over pumpkin pie. It’s really that good.

Pumpkin Soup with Crispy Sage

Serving Size: 6-8

Pumpkin Soup with Crispy Sage


adapted from Canyons Farm Restaurant
4 sugar pie pumpkins
1 large onion, sliced
4 1/2 cups chicken or vegetable stock
1 tablespoon oil
1/2 pound butter or 2 cubes, plus 2 tablespoons
1 bunch sage, reserving a dozen leaves
2 tablespoons pumpkin pie spice
salt to taste
1/4 cup mascarpone cheese


  1. 1. Preheat oven to 350 degrees.
  2. 2. Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.
  3. 3. Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with a 1 tablespoon melted butter and roast for 45 minutes.
  4. 4. When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
  5. 5. Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Simmer for 1/2 hour.
  6. 6. Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
  7. 7. In a saucepan, melt 2 tablespoons reserved butter and add reserved sage leaves. Sauté until lightly browned.
  8. 8. Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.


Looking for a little more sass for your squash? Check out this curated selection of these lovely looking additions to your Pumpkin Soup to-make list.


FoodieCrush Magazine Good Life Eats Pumpkin Soup with Walnuts photo > Good Life Eats

And now to the savory side thanks to the sprinkling of blue cheese and the addition of cumin and coriander in Good Life Eat‘s recipe for Pumpkin Soup with Toasted Walnuts. But of course Katie wouldn’t forget to add a touch of sweetness and did so with a happy dose of maple syrup.

FoodieCrush Magazine Pumpkin Soup with Chipotlephoto > Local Kitchen

Oh Kaela, you’ve tugged at every corner of my stomach with Local Kitchen‘s recipe for Pumpkin Soup with Chocolate and Chipolte. Creamy, smokey and spicy, with a generously lovely dose of, say it with me, CHOCOLATE. Kaela’s mad freezer cleaning binge has left us all the happier. And fuller.

FoodieCrush Magazine Dine and Dish Pumpkin Soup Shootersphoto > Dine and Dish

Tis’ the season—make that sour cream and bacon season—with Dine and Dish‘s Creamy Pumpkin Soup Shooters perfect for a holiday party or group get together or easy amuse bouche thanks to Kristen’s brilliant tip to serve in a shot glass. Bottoms up, baby.

FoodieCrush Wholesome Cook Pumpkin Soup with Coconut Creamphoto > Wholesome Cook

Martyna sends us to the Southeast side with an Asian touch of creamy coconut milk and spicy chilis to create Wholesome Cook’s Pumpkin Soup with Coconut Cream Chili and Garlic Croutons. She suggests you freeze it for lunch or last minute dinners. Thank you, I will.

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Posted in: recipes,soups and stews,vegetables and fruits

{ 27 comments… read them below or add one }

Averie @ Love Veggies and Yoga November 15, 2011 at 12:40 am

You have a knack for finding the best of’s. So much pumpkin this time of year and you have the cream of the crop right here. Pumpkin shooter? don’t mind if I do!


Maria November 15, 2011 at 2:22 am

I still need to go to the Farm. Glad you got the recipe, the soup looks fantastic!


heidi November 15, 2011 at 8:29 am

Looks like someone was perusing blogs while tending to baby at 2 am! Glad I was one of your stops. And we may need a Farm retreat.


Bev Weidner November 15, 2011 at 5:40 am

That soup…I just can’t get over how pretty it is. The swirl on top. The crispy sage leaves. The fact that I’m about to stick a straw in it.

Just gawgeous.


Denise @ TLT November 15, 2011 at 6:23 am

Love all the different textures in your soup: the crunchy sage and thick soup, with that oily swirl… perfect! Now all I need is to make myself a big bowl of pumpkin soup:)


Kate November 15, 2011 at 7:02 am

Your pumpkin soup photo is killer, Heidi. So perfect. Makes me want to scrap all my leftovers and recipe plans and make that soup, right now. Yum.


Kate November 15, 2011 at 7:03 am

Oh also, I tried to click on your email subscription link but it’s not taking me to the right place!


heidi November 15, 2011 at 8:29 am

Thanks Kate, I redirected!


kelley November 15, 2011 at 7:36 am

The Farm does deliver doesn’t it? Lovely that you were able to snag the recipe. I have a pumpkin sitting on my counter begging to be roasted. Looks like soup is on the agenda. xx


Cookin' Canuck November 15, 2011 at 11:18 am

I am so darn excited for the launch of the magazine. Email subscription – check! The Farm has been on my list to check out and now I want to go even more. This pumpkin soup is so pretty and epitomizes everything good about the season.


Barbara @ Barbara Bakes November 15, 2011 at 11:38 am

How great that he came out and gave you the recipe! It looks fabulous.


Fuji Mama November 15, 2011 at 12:25 pm

It’s hard to beat a good pumpkin soup during the fall!! Now the difficulty of choosing which of these amazing soups to make first?


Radhika | Just Home Made November 15, 2011 at 1:25 pm

Heidi, your pumpkin soup looks absolutely gorgeous and makes me hungry! Stunning photograph..


heidi November 17, 2011 at 12:31 am

Thanks Radhika, you’re so sweet. XO


Martyna@WholesomeCook November 15, 2011 at 3:00 pm

Hi Heidi! Your pumpkin soup looks wonderful – sage and pumpkin marry so well, I can just imagine the wonderful flavours! Thank you for including my recipe in your round up.
And yes, subscribing to email notifications right away. Exciting times!


Charissa November 15, 2011 at 3:33 pm

I was craving soup today!!! Wow. These all look so mouthwatering…there’s just nothing better on a cold, fall day like today!


heidi November 17, 2011 at 12:21 am

I agree, and it is definitely getting colder and colder. Makes me want to hunker down. Good excuse to cook.


Muy Bueno Cookbook November 16, 2011 at 4:23 am

Tis the season for all things pumpkin. Love all these recipes…but I will have to try all of them and let you know what my favorite is. I can tell I will love each one for their unique combinations of flavors.


heidi November 17, 2011 at 12:20 am

You’ve got a hard decision ahead of you. They all look great.


Divya November 16, 2011 at 9:45 am

Loving this roundup of pumpkin recipes. All of them sound amazing and the pictures are gorgeous.


heidi November 17, 2011 at 12:30 am

Hi Divya, thanks for stopping by and commenting. Your blog is great and congrats on your digital mag! You inspire me, reinforces that I can do this thing!


Deborah November 16, 2011 at 10:15 pm

You have got to love a place that will give you the recipe!! This soup looks fantastic, as do all of the great recipes you’ve found!


Jay Francis December 6, 2011 at 8:46 am

I did scroll through the comments before posting this question. The recipe calls for 4 sugar pie pumpkins. Since I am working with already roasted pumpkin from a much larger group of pumpkins, I wanted to verify how much in weight we are looking at ? Sugar pie pumpkins can reach an individual weight of up to 5 lbs. My best guess is that this is about 1.5 to 3 lbs of cooked pumpkins, but any information that you can provide would be appreciated. Thanks.



Casandra Schmidt December 9, 2011 at 9:50 pm

How great that he came out and gave you the recipe! Just gawgeous.


Tammie September 27, 2012 at 3:45 pm

Can you used canned pumpkin instead of buying the sugar pie pumpkins? How much do you think it would take?


Angela November 9, 2013 at 3:42 pm

How can the recipe call for 1/2 lb. of butter? Isn’t this an awful lot?


Halina November 15, 2013 at 7:19 am

Cudne zdjęcia !!!
Serdeczności <3


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