Roasted Garlic Sage Pesto Pumpkin Soup Recipe
If you’ve been dreaming of a soup that perfectly captures the cozy essence of fall, look no further than this Roasted Garlic Sage Pesto Pumpkin Soup. It’s a bowl brimming with comforting roasted pumpkin flavor, enriched with aromatic sage pesto and a subtle kick from roasted garlic. Every spoonful dances between creamy, savory, and just a touch spicy, making it an unforgettable dish to share with family or curl up with on a chilly evening. This recipe transforms humble ingredients into something truly special, inviting you to savor the best of autumn’s bounty in one delicious bowl.
Ingredients You’ll Need
This Roasted Garlic Sage Pesto Pumpkin Soup relies on simple yet thoughtful ingredients that work in harmony to create a rich, silky texture and layered flavors. Each element plays its part, whether it’s the sweetness from the pumpkin, the aromatic punch of sage and garlic, or the spicy warmth adding depth to the broth.
- Large sugar or pie pumpkin: The star of the show, offering natural sweetness and a creamy texture when roasted.
- Olive oil: Perfect for roasting and bringing out the pumpkin’s caramelized notes.
- Salt and pepper: Essential for balancing and enhancing the flavors throughout the soup.
- Unsalted butter: Adds richness and a silky mouthfeel when sautéeing shallots.
- Shallots: Offer a mild onion flavor that gently complements the garlic and herbs.
- Fresh thyme: An herbal note that blends seamlessly with sage’s earthiness.
- Chicken broth: Builds the savory base of the soup, deepening the flavor.
- Coconut milk: Brings creaminess and a subtle sweetness while keeping the texture lush.
- Water: Helps balance thickness to your liking.
- Cayenne pepper: Provides a gentle heat, which you can adjust to suit your palate.
- Nutmeg: Adds a warm, nutty spice to marry all the ingredients together.
- Pure maple syrup: Just a touch to amplify pumpkin’s natural sweetness.
- Crushed red pepper flakes: Another little kick of spice for depth.
- Garlic head (for roasting): Roasted to mellow out its edge and offer luscious, sweet garlic flavor in the pesto.
- Fresh parsley and sage: The green heroes of the pesto, delivering freshness and vibrancy.
- Shelled pistachios: Add texture and a subtle nutty undertone to the pesto.
- Olive oil (for pesto): Binds the pesto while bringing a fruity richness.
- Blue cheese (or substitute): Crumbled for tang and depth, but feta or parmesan work beautifully too.
- Black pepper: To season and brighten the pesto flavors.
- Pumpkin seeds: Roasted with spices for a crunchy, smoky garnish.
- Coconut milk and flour (for seeds): Help the seeds crisp up with a delicate coating.
- Chipotle chili powder, brown sugar, black pepper, salt: Essential for the smoky-sweet seasoning that continues the warm, cozy vibe.
How to Make Roasted Garlic Sage Pesto Pumpkin Soup
Step 1: Roast the Pumpkin and Garlic
Start by preheating your oven to 400 degrees Fahrenheit. Cut your pumpkin into halves (or fourths if preferred), removing the seeds but saving them for roasting later. Lightly rub the pumpkin flesh with olive oil, then sprinkle with salt and pepper to season. Alongside, prep your garlic by slicing off the top portion to expose the cloves, drizzle with olive oil, and wrap in foil. Placing both pumpkin and garlic on the same sheet, roast for about 45 minutes until the pumpkin is fork-tender and the garlic golden and soft. This process caramelizes the sugars and softens flavors, creating the rich base for your soup.
Step 2: Puree the Pumpkin
Once roasted and slightly cooled, scoop the pumpkin into a food processor with one cup of chicken broth. Blend until completely smooth for that luscious, velvety texture we’re after. This is where the pumpkin transforms from humble vegetable to luxurious soup base.
Step 3: Sauté the Aromatics and Simmer
Heat a large pot over medium and melt the butter. Add chopped shallots and cook until soft and fragrant, about five minutes. Toss in fresh thyme for an herbal lift and sauté briefly. Next, pour in the pumpkin puree, remaining chicken broth, coconut milk, water, cayenne, nutmeg, maple syrup, and crushed red pepper flakes. Stir well and bring everything to a gentle simmer, letting it cook for 15–20 minutes to meld all the flavors beautifully.
Step 4: Whip Up the Sage Pesto
Create the vibrant pesto while the soup simmers. In a food processor, combine the roasted garlic, fresh parsley, sage, and pistachios. Pulse until finely chopped, then drizzle in olive oil until smooth and well blended. Stir in the crumbled blue cheese (or your preferred substitute) and season with pepper. This pesto adds herby brightness and a creamy contrast to the warming pumpkin soup.
Step 5: Fry and Season the Pumpkin Seeds
For that delightful crunch, toss the reserved pumpkin seeds with coconut milk and flour. Mix your chipotle chili powder, brown sugar, pepper, and salt in a small bowl. Heat olive oil in a skillet over medium heat and carefully fry the seeds, stirring constantly until they pop and brown. Drain on paper towels, then toss with your chili spice mix. These seeds add smoky, sweet, and spicy bites that perfectly complement the soup’s creaminess.
Step 6: Assemble and Serve
Ladle the warm soup into your favorite bowls or, for a stunning presentation, hollowed-out roasted mini pumpkins. Top generously with a dollop of sage pesto and sprinkle the spiced pumpkin seeds on top. If you like, drizzle a little coconut milk over the soup to finish. Get ready to dive into a bowl full of cozy, comforting goodness!
How to Serve Roasted Garlic Sage Pesto Pumpkin Soup
Garnishes
A dollop of the vibrant sage pesto is a must as it adds the perfect herbaceous punch and creamy texture contrast. The crunchy spiced pumpkin seeds brought in smoky sweetness and pop wonderfully against the soup’s smooth base. A light drizzle of coconut milk not only enhances creaminess but also makes the soup look beautifully inviting.
Side Dishes
This soup pairs beautifully with rustic crusty bread, perfect for dipping into every last flavorful drop. A fresh, crisp salad with citrus vinaigrette can brighten the meal, while roasted root vegetables complement the earthy pumpkin notes for a heartier spread. It’s a versatile dish that feels cozy yet elegant.
Creative Ways to Present
For a fun autumn-themed twist, serve the soup inside roasted mini pumpkins as edible bowls. It’s not only Insta-worthy but also adds an extra layer of pumpkin flavor. Layer the pesto artistically with a swirl or dot it for visual excitement. Top with microgreens or edible flowers if you want to impress guests with elegance and vibrancy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Garlic Sage Pesto Pumpkin Soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen overnight, so it often tastes even better the next day. Keep garnishes separate and add fresh toppings when ready to serve.
Freezing
This soup freezes beautifully, making it a great meal prep option. Allow it to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Remember to freeze the soup without the pesto and pumpkin seeds, as these are best added fresh after thawing.
Reheating
When you’re ready to enjoy leftovers, thaw the soup overnight in the fridge. Reheat gently in a pot over low-medium heat, stirring occasionally until warmed through. Add pesto and roasted pumpkin seeds just before serving to keep their textures fresh and vibrant.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Substitute the chicken broth with vegetable broth and replace butter with vegan margarine or extra olive oil. For the cheese in the pesto, use a vegan cheese alternative or nutritional yeast to keep that savory depth.
What kind of pumpkin is best for this soup?
Sugar pumpkins or pie pumpkins are ideal since they are sweeter and less fibrous compared to carving pumpkins. Their flesh purees smoothly and has a naturally rich, sweet flavor perfect for soups.
How spicy is the soup and can I adjust it?
This Roasted Garlic Sage Pesto Pumpkin Soup has a gentle warmth from cayenne and red pepper flakes, but you can easily adjust the heat to your taste by adding more or less. For a kid-friendly version, simply omit the cayenne and crushed peppers.
Can I prepare the pesto ahead of time?
Yes, the pesto can be made a day or two in advance and stored in the refrigerator in an airtight container. Cover the top with a thin layer of olive oil to help prevent browning and keep the vibrant color.
What should I do with the roasted pumpkin seeds if I want to skip frying?
If frying isn’t your thing, you can roast the pumpkin seeds in the oven with your favorite seasonings. Spread them on a baking sheet and bake at 350 degrees Fahrenheit for about 10-15 minutes, shaking the pan occasionally for even cooking.
Final Thoughts
There’s just something incredibly comforting about a bowl of Roasted Garlic Sage Pesto Pumpkin Soup that wraps you up like a cozy sweater. From the rich roasted pumpkin and mellow garlic to the fresh herbaceous pesto and crunchy seeds, this soup brings together the very best of seasonal flavors with such ease. I hope you give it a try and find yourself reaching for this recipe again and again as the cooler months roll in. It’s truly one of those dishes that feels like a warm hug in a bowl.
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Roasted Garlic Sage Pesto Pumpkin Soup Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
This Roasted Garlic Sage Pesto Pumpkin Soup is a comforting and flavorful fall recipe featuring roasted pumpkin pureed with fragrant herbs, creamy coconut milk, and a spicy kick of cayenne. Topped with a vibrant sage pesto and crispy chipotle-spiced pumpkin seeds, it’s perfect served in cozy pumpkin bowls for a stunning presentation.
Ingredients
Main Soup Ingredients
- 1 large sugar or pie pumpkin, cut in half with seeds removed and reserved (plus 4 small ones if making pumpkin bowls)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 tablespoons unsalted butter
- 2 small shallots, chopped
- 1 teaspoon fresh thyme, chopped
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon nutmeg
- 1 tablespoon pure maple syrup
- 1 pinch crushed red pepper flakes
Sage Pesto
- 1 head garlic (cloves roasted) or 1 raw garlic clove as substitute
- 1 cup fresh parsley
- 1/2 cup fresh sage
- 1/4 cup shelled pistachios
- 1/4 cup olive oil
- 1/4 cup crumbled blue cheese (optional; substitute feta or parmesan if preferred)
- 1/4 teaspoon pepper
Fried Pumpkin Seeds
- Reserved pumpkin seeds from the pumpkin
- 1 tablespoon coconut milk
- 1 tablespoon flour
- 1 teaspoon chipotle chili powder
- 1/4 teaspoon brown sugar
- 1/2 teaspoon black pepper
- Salt to taste
- Olive oil for frying
Instructions
- Roast Pumpkin and Garlic: Preheat oven to 400°F. Cut pumpkin in half or quarters and remove seeds (reserve seeds). Coat the pumpkin with 1 tablespoon olive oil, salt, and pepper. Chop top off garlic head and peel off excess skin, drizzle about 1 teaspoon olive oil on garlic cloves, cover with foil. Roast pumpkin and garlic on a baking sheet for 45 minutes, until pumpkin is tender and garlic is golden and soft. Cool for 5 minutes, then squeeze softened garlic from skin into a small bowl and mash.
- Puree Pumpkin: Remove pumpkin flesh and add to a food processor with 1 cup chicken broth. Puree until smooth.
- Sauté Shallots and Herbs: In a large pot over medium heat, melt butter and sauté chopped shallots until soft, about 5 minutes. Add thyme and cook for 30 seconds.
- Cook Soup: Add pumpkin puree, remaining chicken broth, coconut milk, water, cayenne pepper, nutmeg, maple syrup, and crushed red pepper flakes. Bring to a low simmer and cook for 15-20 minutes to meld flavors.
- Make Sage Pesto: In a food processor, pulse roasted garlic, parsley, sage, and pistachios until finely chopped. Stream olive oil while pulsing until combined. Add blue cheese and pulse again. Season with salt and pepper.
- Prepare Fried Pumpkin Seeds: Toss reserved pumpkin seeds with coconut milk and flour. Mix chipotle chili powder, pepper, and brown sugar in a small bowl. Heat olive oil in a skillet over medium heat. Fry pumpkin seeds, stirring constantly until they brown and expand. Drain on paper towel and toss with chili powder mixture and salt. Adjust seasoning to taste.
- Assemble Soup Bowls: Ladle the hot soup into bowls or roasted pumpkin bowls if using. Top each serving with a generous dollop of sage pesto, sprinkle of fried pumpkin seeds, and optional coconut milk drizzle.
- Make Roasted Pumpkin Soup Bowls (Optional): Remove tops from small pumpkins and scoop out seeds. Rub inside with olive oil, salt, and pepper. Bake at 400°F on a baking sheet for 20-30 minutes, until pumpkin is soft to the touch but holds shape.
Notes
- Adjust cayenne pepper to control soup spiciness.
- Use raw garlic in pesto if you prefer sharper garlic flavor.
- Substitute blue cheese with feta or parmesan if blue cheese is not preferred.
- Be careful when frying pumpkin seeds as they can burn quickly; stir constantly.
- For a vegan version, substitute chicken broth with vegetable broth and omit butter or use vegan butter.
- Pumpkin bowls add a festive touch but are optional.
- Stored in an airtight container, soup will keep in refrigerator for up to 4 days.
- Pumpkin seeds can be stored separately in an airtight container for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Roasting, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: roasted pumpkin soup, sage pesto, pumpkin seeds, fall soup, coconut milk soup, spicy pumpkin soup, creamy pumpkin soup
