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Creamy Roasted Pumpkin Soup with Garlic and Sage

Creamy roasted pumpkin soup is blended until smooth with sweet roasted garlic, fresh sage, and a touch of nutmeg. Roasting the pumpkin first brings out its flavor, while heavy cream gives the soup a silky finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sugar pumpkin 3-pound, peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 garlic head; top 1/4 inch cut off
  • 1 yellow onion medium, finely chopped
  • 8 sage leaves fresh, thinly sliced
  • 3 cups low-sodium vegetable broth
  • 0.25 tsp ground nutmeg
  • 0.5 cup heavy cream

Equipment

  • 1 rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender or countertop blender

Method
 

  1. Heat the oven to 425°F.
  2. Toss the pumpkin on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper.
  3. Drizzle the cut garlic head with 1 teaspoon olive oil and wrap it tightly in foil.
  4. Roast the pumpkin and garlic for 35 to 45 minutes, until the pumpkin is tender and browned at the edges and the garlic cloves are soft.
  5. Heat the remaining 2 teaspoons olive oil in a 5-quart Dutch oven over medium heat.
  6. Add the onion and remaining 1/2 teaspoon salt and cook for 5 to 7 minutes, stirring occasionally, until softened.
  7. Add the sage and cook for 30 seconds, stirring.
  8. Add the roasted pumpkin and squeeze the garlic cloves from their skins into the pot.
  9. Stir in the broth and nutmeg and bring to a simmer.
  10. Simmer uncovered for 10 minutes.
  11. Puree until smooth with an immersion blender, or carefully blend in batches in a countertop blender.
  12. Stir in the heavy cream and heat gently for 2 to 3 minutes, until steaming; do not boil.

Notes

For the smoothest texture, blend carefully in batches if using a countertop blender. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free swap, replace the heavy cream with full-fat coconut milk.