Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
Yield: 5 servings
5 from 1 vote

Roasted Pumpkin Sage Soup

Total Time: 1 hr 45 mins
Course: Soup
Cuisine: American
Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.

Ingredients

  • 2 medium (6 lbs total sugar pumpkins or pumpkin pie pumpkins)
  • 1 tbsp butter (olive oil for dairy-free or whole30)
  • 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))

Instructions

  • 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.

Nutrition

Calories: 137.5kcal, Carbohydrates: 25g, Protein: 6g, Fat: 3g, Sodium: 459mg, Fiber: 7g, Sugar: 9g
Freestyle Points: 1
Points +: 3