📝 About This Recipe
This soul-warming soup elevates the humble pumpkin into a luxurious, silky masterpiece by roasting the squash to caramelize its natural sugars. Infused with aromatic ginger, earthy sage, and a hint of nutmeg, it offers a complex depth of flavor that balances sweetness with savory warmth. Perfect for crisp autumn evenings, this recipe utilizes a touch of heavy cream and vegetable stock to achieve a professional-grade consistency that coats the spoon beautifully.
🥗 Ingredients
The Roast
- 3 pounds Kabocha or Sugar Pumpkin (seeded and cut into wedges; skin can stay on for roasting)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 teaspoon Kosher Salt (plus more to taste)
The Soup Base
- 4 tablespoons Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (peeled and grated)
- 6-8 pieces Fresh Sage Leaves (finely chopped)
- 4-5 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Maple Syrup (grade A dark)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Toasted Pepitas (pumpkin seeds)
- 2 tablespoons Crème Fraîche (for swirling)
- 4-6 pieces Fried Sage Leaves (optional)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
Arrange the pumpkin wedges on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 35-45 minutes until the flesh is tender when pierced with a fork and the edges are slightly caramelized.
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3
Once cool enough to handle, scoop the soft pumpkin flesh away from the skin into a bowl. Discard the skins.
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4
In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Continue cooking the butter for 2-3 minutes until it begins to foam and turn a nutty golden brown.
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5
Add the diced onion to the brown butter. Sauté for 5-7 minutes until translucent and soft, but not browned.
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6
Stir in the minced garlic, grated ginger, and chopped sage. Cook for 60 seconds until the fragrance fills the kitchen.
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7
Add the roasted pumpkin flesh to the pot, followed by the maple syrup, nutmeg, and black pepper. Stir to combine with the aromatics.
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8
Pour in 4 cups of the stock. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld.
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9
Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, transfer to a stand blender in batches, being careful with the hot liquid.
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10
Stir in the heavy cream. If the soup is too thick, add the remaining cup of stock until your desired consistency is reached.
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11
Taste and adjust seasoning with more salt or pepper if necessary. Keep warm on low heat until ready to serve.
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12
Ladle the soup into warm bowls. Garnish with a swirl of crème fraîche, a sprinkle of toasted pepitas, and a fried sage leaf.
💡 Chef's Tips
For the best flavor, use Kabocha or Red Kuri squash; they are much creamier and sweeter than standard carving pumpkins. Avoid boiling the soup once the heavy cream has been added, as this can cause the dairy to split or lose its fresh flavor. If your soup feels a bit flat, add a teaspoon of apple cider vinegar at the end to brighten the flavors. To get a restaurant-quality silkiness, pass the pureed soup through a fine-mesh sieve (chinois) before serving. Always roast your pumpkin rather than boiling it; roasting concentrates the flavor and prevents a watery texture.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or cheesy Gruyère croutons for dipping. A crisp, dry Riesling or a buttery Chardonnay pairs beautifully with the creamy texture and spice profile. Add a side of roasted Brussels sprouts with balsamic glaze to complement the autumnal theme. For a lighter pairing, serve with a simple arugula salad dressed in a lemon-tahini vinaigrette.