What’s in This Pumpkin Soup?Like I said, this easy fall soup recipe requires just 7 main ingredients. Here’s what you’ll need to make this creamy pumpkin soup:
- Sugar pie pumpkins
- Chicken stock
- Pumpkin pie spice
- Mascarpone cheese
How to Make Pumpkin SoupYou’ll first need to sweat the onions in a large stockpot over medium-low heat. I know it’s tempting, but don’t crank up the heat. You want the onions to cook down and sweat, not develop color. Then, cut the sugar pie pumpkins in half and remove the seeds. Place sage leaves in each pumpkin half and place on a baking sheet. Brush the pumpkins with butter and roast until fork tender. Peel the skin from the pumpkins, then place the flesh in a large stockpot along with the rest of the ingredients (except the butter and onions). Simmer the pumpkin soup for 30 minutes, then transfer to a blender and blend until creamy. While blending the soup, incrementally add in the butter and onions. In a separate saucepan, fry the reserved sage leaves in some butter. Once golden brown, remove from the saucepan and allow to cool. Serve the creamy pumpkin soup with a dollop of mascarpone, fried sage leaves, and a whirl of olive oil if desired.
Can I Freeze Pumpkin Soup?Yes, this easy pumpkin soup freezes incredibly well. Note that you’ll want to freeze the soup before stirring in the fried sage leaves or mascarpone.
Can I Prep This Soup in Advance?Yes, this pumpkin soup can be made ahead of time. I recommend reheating the pumpkin soup in a covered saucepan over medium heat.
Tips for Making Pumpkin SoupI’ve never made this pumpkin soup recipe with canned pumpkin, so I’m not sure if you can use it in place of roasted sugar pie pumpkins. When making pumpkin soup, I prefer using my homemade chicken stock. However, I totally understand if using store-bought stock is easier for you. Choose a good quality stock with a minimal amount of salt; it’s better to season this soup yourself. And if you don’t have pumpkin pie spice, you can make your own quite easily. It’ll come in handy for savory dishes and baked goods alike!
More Fall Soup Ideas You’ll Love
- Chicken Tortilla Soup
- The Best Cheeseburger Soup
- Slow Cooker Tortellini Soup with Sausage and Kale
- Tomato Basil Soup
- Easy Hamburger Vegetable Soup
- Broccoli Cheese and Potato Soup
Pumpkin Soup with Crispy Sage
This creamy pumpkin soup is made with just 7 ingredients! I like to stir in a little mascarpone cheese to bump up the creaminess factor and always add a sprinkle of crispy sage leaves on top.
- 4 sugar pie pumpkins
- 1 large yellow onion , sliced
- 4 ½ cups chicken or vegetable stock
- 1 tablespoon oil
- ½ pound (2 sticks) butter , plus 2 tablespoons
- 1 bunch sage , reserving a dozen leaves
- 2 tablespoons pumpkin pie spice
- salt to taste
- ¼ cup mascarpone cheese
- Preheat oven to 350 degrees F.
- 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.
- 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.
- When softened and pumpkins can be pierced with a fork, remove from oven and peel skin from pumpkins.
- Combine pumpkin with remaining ingredients into stock pot, except butter with onions. Simmer for ½ hour.
- Remove from heat and add mixture to blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.
- In a saucepan, melt 2 tablespoons reserved butter and add reserved sage leaves. Sauté until lightly browned.
- Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.
Recipe adapted from Canyons Farm Restaurant.
Serving: 6g | Calories: 889kcal | Carbohydrates: 97g | Protein: 16g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 136mg | Sodium: 1486mg | Potassium: 4698mg | Fiber: 8g | Sugar: 41g | Vitamin A: 117954IU | Vitamin C: 125mg | Calcium: 346mg | Iron: 12mg
More Savory Pumpkin Recipes to Make
- 5-Ingredient Thai Pumpkin Soup
- Pumpkin and Fried Sage Flatbread
- Pumpkin Manicotti
- White Bean and Pumpkin Pork Chili
- Pumpkin Gnocchi with Hazelnut Browned Butter
I am really excited to see the seasonal spins. I admire the pumpkin soup.
Cudne zdjęcia !!!
How can the recipe call for 1/2 lb. of butter? Isn’t this an awful lot?
Can you used canned pumpkin instead of buying the sugar pie pumpkins? How much do you think it would take?
How great that he came out and gave you the recipe! Just gawgeous.
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.
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!
Loving this roundup of pumpkin recipes. All of them sound amazing and the pictures are gorgeous.
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!
Muy Bueno Cookbook
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.
You’ve got a hard decision ahead of you. They all look great.
I was craving soup today!!! Wow. These all look so mouthwatering…there’s just nothing better on a cold, fall day like today!
I agree, and it is definitely getting colder and colder. Makes me want to hunker down. Good excuse to cook.
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!
Radhika | Just Home Made
Heidi, your pumpkin soup looks absolutely gorgeous and makes me hungry! Stunning photograph..
Thanks Radhika, you’re so sweet. XO
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?
Barbara @ Barbara Bakes
How great that he came out and gave you the recipe! It looks fabulous.
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.
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
Oh also, I tried to click on your email subscription link but it’s not taking me to the right place!
Thanks Kate, I redirected!
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.
Denise @ TLT
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:)
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.
I still need to go to the Farm. Glad you got the recipe, the soup looks fantastic!
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.
Averie @ Love Veggies and Yoga
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!