As the leaves turn golden and the chill of autumn settles in, there’s nothing quite like curling up with a bowl of warm soup to embrace the cozy season. That’s exactly how I felt when I created this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds. The comforting aroma of roasted garlic and fresh sage swirling around my kitchen instantly transports me to those crisp fall days.
This soup is not just a feast for the senses; it’s a celebration of seasonal ingredients that offers both comfort and a punch of flavor. The velvety pumpkin base, paired with a creamy vegan option using coconut milk, makes it a delightful treat for all. And let’s not forget about the spicy fried pumpkin seeds— they add a satisfying crunch that perfectly contrasts the soup’s smooth texture.
Whether you’re seeking a warming dish to share with family or a moment of indulgence all to yourself, this recipe is a delicious remedy for everyday dining boredom. Ready to dive in? Let’s whip up this seasonal delight together!
Why You’ll Love This Roasted Garlic Sage Pesto Pumpkin Soup
Comfort in a Bowl: This Roasted Garlic Sage Pesto Pumpkin Soup is the ultimate hug in a bowl, combining creamy texture with vibrant autumn flavors that warm your soul.
Seasonal Ingredients: Featuring fresh, seasonal pumpkin, roasted garlic, and fragrant sage, this recipe celebrates the essence of autumn.
Vegan-Friendly Option: Simply swap heavy cream for coconut milk to enjoy a rich, dairy-free delight without sacrificing flavor.
Crunchy Contrast: The spicy fried pumpkin seeds provide a delightful crunch that perfectly balances the smooth soup texture.
Easy & Quick: With straightforward steps, you can whip up this gourmet dish in no time, impressing friends and family at any gathering!
Roasted Garlic Sage Pesto Pumpkin Soup Ingredients
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For the Soup Base
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Pumpkin – Base vegetable providing sweetness and depth.
Note: Can substitute with butternut squash if needed. -
Garlic – Adds robust flavor and sweetness when roasted.
Substitution: Shallots could be used for a milder taste. -
Onion – Increases the soup’s savory base.
Note: Yellow or white onions work best. -
Olive Oil – Used for sautéing and roasting; adds richness.
Substitution: Can use avocado oil for a different flavor profile. -
Vegetable Broth – Provides liquid base and flavor.
Note: Homemade broth enhances taste; use low-sodium as preferred. -
Ground Sage – Infuses a distinct earthy flavor.
Substitution: Fresh sage can also be used for a more vibrant taste. -
Salt and Black Pepper – Essential seasonings for balance.
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For the Pesto
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Fresh Sage Leaves – Used in pesto for a fresh herbal note.
Note: Can replace with additional ground sage if fresh is not available. -
Fresh Basil Leaves – Adds a floral aroma and flavor.
Substitution: Can use parsley for a different herbaceous note. -
Parmesan Cheese (optional) – Adds creaminess and depth.
Substitution: Nutritional yeast can make it vegan. -
Heavy Cream or Coconut Milk – Provides creaminess; use coconut for a dairy-free option.
Note: Coconut milk will impart a subtle flavor. -
For the Topping
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Pumpkin Seeds – Provides crunchy topping; adds texture.
Note: Can substitute with sunflower seeds if desired. -
Red Pepper Flakes – For a spicy kick; adjust to taste.
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Paprika – Smoky flavor addition for depth.
How to Make Roasted Garlic Sage Pesto Pumpkin Soup
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Preheat Oven: Begin by preheating your oven to 400°F (200°C). This will prepare it for roasting the garlic, bringing out its rich flavors.
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Roast Garlic: Slice the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for 30-35 minutes until it’s soft and fragrant. This process caramelizes the garlic, enhancing its natural sweetness.
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Sauté Onion: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes, stirring occasionally to avoid burning.
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Cook Pumpkin: Toss in your diced pumpkin and sauté for an additional 5-7 minutes until it starts to soften slightly. This step will help to deepen the flavor profile of your soup.
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Add Liquid & Spice: Pour in the vegetable broth along with ground sage, salt, and pepper. Allow the mixture to simmer for about 20 minutes, or until the pumpkin is tender and easy to pierce with a fork.
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Make Pesto: In a food processor, blend the roasted garlic, fresh sage, basil, Parmesan (if using), and a splash of olive oil until smooth. This vibrant pesto will add layers of flavor to your soup.
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Blend Soup: Use an immersion blender to puree the soup until completely creamy and smooth. You want it to be velvety—no chunks should remain.
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Incorporate Pesto: Gently stir the prepared pesto and heavy cream or coconut milk into the blended soup. Taste and adjust seasoning as needed to achieve your preferred flavor balance.
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Prepare Seeds: In a skillet, sauté pumpkin seeds with olive oil, paprika, and red pepper flakes over medium heat until they are crispy, about 5-7 minutes. Keep stirring to ensure they don’t burn.
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Serve: Ladle the steaming soup into bowls and generously top with the spicy fried pumpkin seeds for that delightful crunch.
Optional: Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for an extra touch.
Exact quantities are listed in the recipe card below.
Roasted Garlic Sage Pesto Pumpkin Soup Variations
Feel free to customize this delightful soup to suit your taste buds and dietary preferences!
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Vegan Delight: Swap heavy cream for coconut milk for a creamy, lush texture while keeping it plant-based.
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Butternut Squash Swap: Substitute pumpkin with butternut squash for a sweeter, caramelized flavor that remains equally comforting.
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Herbal Boost: Add fresh thyme or rosemary to the soup for an extra layer of earthy aroma that pairs beautifully with sage.
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Spicy Kick: Increase red pepper flakes or drizzle a touch of sriracha into your bowl for an exhilarating heat that livens up each spoonful.
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Nutty Flavors: Toast some pine nuts and sprinkle them on top instead of pumpkin seeds for a unique twist and rich nutty taste.
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Creamy Twist: Blend in a dollop of cashew cream before serving to add an extra creamy dimension, perfect for those who love indulgent soups.
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Tangy Vibes: Stir in a splash of apple cider vinegar or a squeeze of lemon juice right before serving to brighten up the flavors magnificently.
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Add Protein: Toss in some cooked lentils or chickpeas to make the soup heartier and packed with plant-based protein for a fulfilling meal.
Expert Tips for Roasted Garlic Sage Pesto Pumpkin Soup
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Evenly Dice: Ensure the pumpkin is diced into uniform pieces for consistent cooking. Uneven sizes can lead to some being overcooked while others remain tough.
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Careful Blending: If using a traditional blender, allow the soup to cool slightly before transfer, and blend in batches. This prevents hot soup from splattering, keeping your kitchen mess-free!
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Adjust the Heat: Modify the amount of red pepper flakes based on your spice tolerance. Taste as you go to ensure the Roasted Garlic Sage Pesto Pumpkin Soup suits your preferences.
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Flavor Boosting Tip: For an added flavor kick, consider using freshly ground black pepper instead of pre-ground. It enhances the soup’s smoky notes beautifully!
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Storage Best Practices: Store any leftover soup in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain the creamy consistency without burning.
Make Ahead Options
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds is perfect for meal prep, saving you valuable time on busy weeknights! You can prepare the soup base (steps 1-8) up to 3 days in advance. Just refrigerate it in an airtight container to keep it fresh and delicious. The spicy fried pumpkin seeds can also be made ahead; store them in a separate container at room temperature for up to 5 days. When you’re ready to serve, simply reheat the soup on the stovetop until warm, and top with the crispy seeds just before enjoying, ensuring every bowl has that delightful crunch and flavor!
What to Serve with Roasted Garlic Sage Pesto Pumpkin Soup?
When the chill of fall sets in, complement your cozy soup with these delightful pairings that enhance its seasonal flavor.
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Crusty Bread: Perfect for dipping, crusty bread soaks up the creamy soup, creating a comforting texture that elevates your meal experience. Try a slice of toasted sourdough for an extra kick of flavor!
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Simple Green Salad: A bright salad with mixed greens, cherry tomatoes, and a light vinaigrette adds a refreshing crunch to balance the richness of the soup. Opt for seasonal vegetables to keep it vibrant!
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Roasted Vegetables: Tossed with olive oil and your favorite spices, roasted veggies provide a hearty side that complements the warm, earthy tones of the pumpkin soup. Think root vegetables like carrots and potatoes for added sweetness.
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Apple Cider: This fall favorite brings a tangy sweetness that pairs beautifully with the savory notes of the soup. Serve it warm or chilled for a refreshing contrast!
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Garlic Breadsticks: Cheesy or herb-infused, these tasty sticks enhance the garlic essence of the soup while providing a satisfying crunch. Ideal for those who enjoy a flavorful bite with every spoonful!
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Pumpkin Spice Muffins: For the perfect sweet finish, these warm muffins bring in the essence of autumn and are a delightful treat that complements the soup’s flavors beautifully. They add a cozy touch to your meal.
How to Store and Freeze Roasted Garlic Sage Pesto Pumpkin Soup
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Room Temperature: Allow the soup to cool completely before storing. It’s best not to leave it at room temperature for more than 2 hours to prevent spoilage.
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Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
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Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave some space at the top, as the soup will expand when frozen.
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Thawing & Reheating: Thaw overnight in the fridge, then reheat on the stovetop or in the microwave, stirring well before serving. Enjoy your Roasted Garlic Sage Pesto Pumpkin Soup with spicy fried pumpkin seeds as if it were freshly made!
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe FAQs
What type of pumpkin works best for this soup?
Absolutely! While sugar pumpkins or pie pumpkins are the best choices due to their sweetness and texture, you can also substitute with butternut squash for a slightly sweeter flavor that still complements the other ingredients beautifully.
How should I store leftover Roasted Garlic Sage Pesto Pumpkin Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let the soup cool completely before sealing it, and reheat gently on the stovetop over low heat, stirring occasionally until warmed through.
Can I freeze this soup? If so, how?
Yes, you can freeze your Roasted Garlic Sage Pesto Pumpkin Soup! Pour the cooled soup into a freezer-safe container, leaving about an inch of space at the top since the soup will expand as it freezes. It will keep well for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and warm it gently on the stovetop, stirring well before serving.
How can I ensure the soup has the right consistency?
The key to achieving a smooth, velvety texture is to blend the soup thoroughly with an immersion blender or a traditional blender. If you prefer a chunkier consistency, blend only half and mix it back in. For the creamiest result, ensure the pumpkin is tender and well-cooked before blending!
Is this soup safe for those with allergies?
Great question! This soup can be modified to accommodate various dietary needs. It’s gluten-free as long as you use gluten-free vegetable broth, and you can easily make it vegan by substituting the heavy cream with coconut milk. However, if you have specific allergies, be sure to check all labels and substitute any ingredients as necessary.
Can I adjust the level of spice in the soup?
Very much so! The amount of red pepper flakes can be adjusted to your spice preference. If you desire a milder soup, start with a smaller amount and taste as you go, adding more as needed for that perfect kick!
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Seeds Delight
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for 30-35 minutes until soft.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Toss in your diced pumpkin and sauté for an additional 5-7 minutes until slightly softened.
- Pour in the vegetable broth along with ground sage, salt, and pepper. Simmer for about 20 minutes, or until the pumpkin is tender.
- In a food processor, blend the roasted garlic, fresh sage, basil, Parmesan (if using), and a splash of olive oil until smooth.
- Use an immersion blender to puree the soup until completely creamy and smooth.
- Gently stir the prepared pesto and heavy cream or coconut milk into the blended soup. Adjust seasoning as needed.
- In a skillet, sauté pumpkin seeds with olive oil, paprika, and red pepper flakes over medium heat until crispy.
- Ladle the soup into bowls and top generously with the spicy fried pumpkin seeds.