I won’t waste a lot of time explaining why we had this creamy pumpkin 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 pumpkin soup recipe is so killer. And so simple. Like, 7 ingredients simple. 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.
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
- Onion
- Chicken stock
- Oil
- Butter
- Sage
- Pumpkin pie spice
- Salt
- Mascarpone cheese
How to Make Pumpkin Soup
You’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 Soup
I’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.
Servings 4
Calories 889kcal
Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Canyons Farm Restaurant.
Nutrition
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
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