Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.
The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.
If you can't find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it's place. This soup can be made ahead and reheated when ready to serve.
I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn't this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.
Roasted Pumpkin Sage Soup
Skinnytaste.com
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)
Ingredients:
- 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
- 1 tbsp butter (olive oil for dairy-free)
- 3/4 cup shallots, diced
- 3 cloves garlic, chopped
- 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
- 1 tbsp fresh sage, plus more for garnish
- salt and fresh pepper to taste
- reduced fat sour cream for garnish, (optional)
Directions:
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.
(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.























This looks so good! I'm so jealous of your blender. Perhaps one year I will win the lottery and get one! :)
ReplyDeleteYou can get an immersion blender for $45. That works just as well!
DeleteCuisinart has a little blender that comes with a 3 attachments - an immersion blender, a wisk and a small food processor/chopper. I think it was $30 at Bed,Bath and Beyond- best $$ I ever spent on a kitchen gadget. I have a tiny kitchen- this is compact and multi-purpose, LOVE it!
DeleteI ADORE squash and sage together! Such a fabulous combo (just did a butternut pizza that combined similar flavors). I'm also so impressed that you started with fresh pumpkin! Do you feel like it makes a big difference in the flavor?
ReplyDeleteCan you send me the butternut squash pizza recipe?
DeleteI love that I know what I'm doing with the pumpkins on the porch now. :D Do you roast the pumpkins with the cut side up or down? Does it matter?
ReplyDeleteI did it cut side up.
DeleteThanks! I have them in the oven right now for dinner tonight. Can't wait to try it and love that I shopped my porch for the main ingredient.
DeleteWould canned pumpkin be able to be substituted for the baked fresh pumpkin? I happen to have some canned pumpkin in the pantry!
ReplyDeleteSure, use 5 cups.
DeleteThis sounds GREAT!! What are sugar pumpkins or pumpkin pie pumpkins? Are the different from what you carve for Halloween? Sorry for the silly question.
ReplyDeleteThanks
Bev
They are much smaller. Regular pumpkin would work too.
DeleteHoly pumpkin that looks amazing! Thanks for sharing!
ReplyDeleteLOL!
DeleteCAN NOT WAIT TO TRY THIS ONE!!!!!!
ReplyDeleteThanks for everything Gina,
Katie
This looks amazing.
ReplyDeleteDelicious Gina! The best recipes are always simple and use only a few natural ingredients.
ReplyDeleteBtw am OBSESSED with your pumpkin bowls!! I always make homemade bread bowls for my chili and this reminds me of those :)
Aren't they pretty!!!!
Deletei HEART you and you're recipes! Pumpkin Chili was a huge hit at the office today and this will surely be on my table in the next few days...m'mmm...
ReplyDeleteBeautiful photos and a wonderful recipe. I love my Blendtec blender. It makes the most amazing velty smooth soups!
ReplyDeleteWhat a great idea! So cute. In my country it remains me that we are used to eat sometimes soups from bread (you can imagine brown bread instead of pumpkin) :) The most used are mushroom soup and potatoe soup.
ReplyDeleteThanks for the inspiration.
My blog:
http://thenotebookofmylifestyle.blogspot.cz/
YUMMY! I just made a similar recipe after a conversation with my husband about how squash soups should be savory. I added some parmesan cheese which makes it less skinny but sprinkling a little bit on top would be a nice treat.
ReplyDeleteA note about CARVING PUMPKINS: Please don't use them for cooking/baking. Most of the carving varieties are too fibrous and dry and are NOT yummy. So take the time to find pumpkin or squash that has been cultivated for eating and you'll be glad you did!
Great advice Nina
DeleteThis sounds great! I noticed you called for olive oil or dairy free butter, but don't understand why. What would happen if I subbed regular sweet cream salted butter?
ReplyDeleteI used regular butter. I suggested for those who eat dairy free they can use oil.
DeleteI'm confused about the bowl thing. Are the bowls a different kind of pumpkin than what you use to make the soup?
ReplyDeleteSame pumpkins, but I bought extra. I discarded the skins from the pumpkin I used in the soup as they were cut in half.
Deleteoh this looks so delicious
ReplyDeleteConfessions of a Purse-a-holic
Laura,
ReplyDeleteI think they suggested the olive oil if you want dairy free for lactose intolerant people. Def. going to try this as it gets colder.
I love your site, the photos, wonderful ideas and receipes. Thank you for what you do!
ReplyDeleteLooks fabulous! I love pumpkin soup! It's so heat, comforting and tasty!!
ReplyDeleteThis weekend's pre-Halloween soup!!!...Could I sub dried sage?!
ReplyDeleteSure! For Halloween you can draw a spider web with sour cream!
Deletecoolest presentation of pumpkin soup ever!
ReplyDelete: )
DeleteThis looks fabulous! I have canned pumpkin on hand and will try that first. I'm veggie so I may try using unrefined coconut oil instead of the olive oil or butter...should be interesting! Thanks for sharing this recipe with all of us!
ReplyDeleteNOW I know how I'm going to use the chopped butternut squash I bought at Costco yesterday!
ReplyDeleteAs always, Gina, thank you for all you do. Through the women who cook your recipes for their friends and families, you're impacting millions. And, you're greatly appreciated.
Such beautiful presentation and what a wonderful idea!
ReplyDeleteI made a soup JUST like this earlier this week with butternut squash! Sounds delicious!
ReplyDeleteTHIS IS FABULOUS! And I almost bought some pumpkins this size today... :( I need to go back to the store!
ReplyDeleteYour soup looks amazing! So creamy and delicious.. yummy!
ReplyDeleteGina:
ReplyDeleteOr anyone:
Am I cooking the "serving bowl" pumpkins? Or are they just raw?
Hoping someone sees this soon, lol, I'm cooking as we speak...
THANKS!
Just cook it to get some of the rawness out.
DeleteDo you know if this Pumpkin soup recipe cans well? And if so for how long cooking and hot water bath or pressure cooker?
ReplyDeleteI heard you shouldn't can pumpkin.
DeleteI am using canned pumpkin, should I skip the blender step?
ReplyDeleteI made it over the weekend and it didn't sit right with us. Maybe it tasted too much like pumpkin... meaning we like pumpkin in lower doses lol
ReplyDeleteJust made this soup with acorn squash and it's SOOOOOOO good!! Thanks Gina love your website :)
ReplyDeleteThis looks so good! And I love your photography skills. Where is that spoon from? It needs to be a part of my life. :)
ReplyDeleteThanks Sarah, it's from Such A Time Designs on Etsy.
DeletePumpkin soup is a favourite at this time of year and I really like the idea of serving it in pumpkins!
ReplyDeleteI thought I had sage and just realized I don't. Is there another herb I can use in the place of sage?
ReplyDeleteSage is quite a unique flavor, perhaps fresh chives?
DeleteI made this tonight - my very first pumpkin dish from scratch and my very first soup - and it was delicious! Gina, I absolutely love your site and recipes - I've been sending it/them to everyone I know who loves to cook! You're awesome!!
ReplyDeleteMade this last night & it was delicious!
ReplyDeleteDoes this freeze well?
ReplyDeleteYes, it does.
DeleteMade this soup and it is FANTASTIC! Thank you for sharing!
ReplyDeleteSo glad you liked it!
Deletethe seeds don't go in the soup right? Just the scooped out flesh?
ReplyDeletecorrect
DeleteI just bought an immersion blender, I may break it in with this recipe!
ReplyDeleteGina,
ReplyDeleteIs it possible to do the pumpkins in the crockpot rather than bake for 1-1.5 hours?
Thanks!
I don't see why not!
DeleteI love this recipe.. I made it once with dry sage (didn't have fresh) and loved it.. so today I tried it with fresh sage.. I went out and bought the shallots just for the soup... I didn't read the amount of sage it asked for and just put the whole package in it :( total disaster.. green, bitter soup haha, I was determined to fix it so I added a can of pureed pumpkin and some more broth.. it's edible, but I have to make it again with the right amount! Thanks for your delicious recipes Gina!
ReplyDeleteHi Gina,
ReplyDeleteLove your site. It is a lifesaver for me with staying on weight watchers! And my husband, a former pro chef, enjoys eating all the food I've made from your site! Thank you so much for your lovely recipes. I made this pumpkin soup recipe tonight with ingredients I had on hand and so I modified your recipe quite a bit. I used 2 cans pumpkin puree and also added a large can of FAT FREE evaporated milk. I didn't have sage so I used dry marjoram and dried thyme instead. Garnished with a dollop of fat free plain yogurt on top and Parmesan shavings. Yum! It turned out great and took 25 min total!
Hi! I just made this and it's so delicious! What a great way to use up all of those harvest pumpkins. This recipe is a keeper.
ReplyDelete