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Cozy Pumpkin Soup with Crispy Sage & Coconut Cream

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This cozy pumpkin soup features roasted pumpkin blended with coconut cream and topped with crispy sage leaves. It’s a comforting, velvety soup perfect for cold weather, with a nutty depth from roasting and a satisfying crunch from the sage.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3–4 pounds), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 20–25 fresh sage leaves
  • 2 tablespoons butter or coconut oil
  • Extra coconut cream or coconut milk for garnish
  • Toasted pumpkin seeds (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Cut the pumpkin in half, scoop out seeds and stringy pulp, then peel and cut into 1-inch cubes.
  3. Toss pumpkin cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden and caramelized and pumpkin is fork-tender.
  4. While pumpkin roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent.
  5. Add minced garlic, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
  6. Add roasted pumpkin to the pot with the onions. Pour in vegetable broth and bring to a gentle simmer. Cook for 10 minutes, allowing flavors to meld.
  7. Remove pot from heat. Using an immersion blender, blend soup until smooth and creamy. (If using a regular blender, let soup cool for 5 minutes, then blend in batches, filling blender only halfway.)
  8. Stir in full-fat coconut milk and maple syrup. Taste and adjust seasoning with more salt and pepper if needed. Keep soup on low heat.
  9. In a small skillet, heat butter or coconut oil over medium heat. Add sage leaves in a single layer and cook for 30-45 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate.
  10. Ladle soup into bowls. Drizzle with reserved coconut cream, arrange crispy sage leaves on top, and sprinkle with toasted pumpkin seeds if using. Serve immediately.

Notes

Don’t skip roasting the pumpkin—it concentrates the sweetness and adds depth. Use full-fat coconut milk for the best creamy texture. Watch the sage carefully as it burns quickly. Season in layers for best flavor. Soup tastes even better the next day. For a thicker soup, use less broth or simmer longer. For a thinner soup, add more broth. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: pumpkin soup, roasted pumpkin soup, creamy pumpkin soup, vegan pumpkin soup, fall soup, cozy soup, coconut cream soup, crispy sage

Find it online: https://bitesienna.com/cozy-pumpkin-soup-with-crispy-sage-and-coconut-cream/