Why Make This Recipe
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Seeds Delight is a warm and comforting dish perfect for chilly days. This soup combines the sweetness of pumpkin with the earthy flavor of roasted garlic and the aromatic touch of sage. Topped with spicy seeds, it provides a delightful crunch and a kick of heat. Whether you enjoy it as a main dish or a starter, this soup is sure to please everyone at your table.
How to Make Roasted Garlic Sage Pesto Pumpkin Soup
Ingredients
- 1 medium Pumpkin (Can substitute with butternut squash if needed.)
- 1 bulb Garlic (Substitution: Shallots could be used for a milder taste.)
- 1 medium Onion (Yellow or white onions work best.)
- 2 tablespoons Olive Oil (Can use avocado oil for a different flavor profile.)
- 4 cups Vegetable Broth (Homemade broth enhances taste; use low-sodium as preferred.)
- 1 teaspoon Ground Sage (Substitution: Fresh sage can also be used for a more vibrant taste.)
- to taste Salt
- to taste Black Pepper
- 1 cup Fresh Sage Leaves (Can replace with additional ground sage if fresh is not available.)
- 1 cup Fresh Basil Leaves (Can use parsley for a different herbaceous note.)
- 1/4 cup Parmesan Cheese (optional) (Substitution: Nutritional yeast can make it vegan.)
- 1/2 cup Heavy Cream or Coconut Milk (Coconut milk will impart a subtle flavor.)
- 1/2 cup Pumpkin Seeds (Can substitute with sunflower seeds if desired.)
- to taste Red Pepper Flakes (Adjust to taste.)
- 1 teaspoon Paprika (Smoky flavor addition for depth.)
Directions
- Soup Preparation:
- Start by preheating your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and remove the skin. Place the pumpkin halves on a baking sheet along with the whole bulb of garlic and drizzle with olive oil. Roast in the oven for about 30-40 minutes until the pumpkin is tender.
- Besides, in a large pot, heat a little olive oil over medium heat and add the chopped onion. Sauté until translucent. Once the pumpkin and garlic are ready, scoop the flesh from the pumpkin and squeeze the roasted garlic from its skin. Add both to the pot.
- Pour in the vegetable broth and bring to a boil. Then, add the ground sage, salt, and black pepper. Let it simmer for about 10 minutes, allowing the flavors to meld together.
- Blend the soup with a hand blender or in batches using a regular blender until smooth. Stir in the fresh sage, basil, Parmesan cheese (if using), heavy cream, or coconut milk. Adjust seasoning as needed.
How to Serve Roasted Garlic Sage Pesto Pumpkin Soup
Serve the soup hot in bowls. Top each serving with a sprinkle of spicy pumpkin seeds and a pinch of red pepper flakes for extra heat. A drizzle of olive oil or a dollop of heavy cream can elevate the presentation and richness.
How to Store Roasted Garlic Sage Pesto Pumpkin Soup
Allow any leftover soup to cool completely before transferring it to an airtight container. You can store the soup in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe bags or containers, where it can last up to 3 months. Thaw and reheat before serving.
Tips to Make Roasted Garlic Sage Pesto Pumpkin Soup
- For a deeper flavor, consider adding a dash of balsamic vinegar to the soup while blending.
- If you want a smoother texture, strain the blended soup through a fine mesh sieve before serving.
- Adjust the heat level by adding more or fewer red pepper flakes, depending on your preference.
Variation
You can add caramelized onions or sautéed mushrooms for extra depth of flavor. For a more substantial soup, consider incorporating cooked quinoa or lentils.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin is a great alternative and can save time. Just use about 1½ to 2 cups of canned pumpkin.
2. Is this soup vegan?
To make it vegan, simply omit the Parmesan cheese or replace it with nutritional yeast, and use coconut milk instead of heavy cream.
3. Can I use a different type of broth?
Yes, you can use chicken broth or any other broth of your choice, though vegetable broth adds a nice depth to the flavor.
Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Seeds Delight
A warm and comforting soup combining the sweetness of pumpkin and roasted garlic with a kick of spice from pumpkin seeds.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium Pumpkin (or butternut squash)
- 1 bulb Garlic (or shallots for a milder taste)
- 1 medium Onion (yellow or white)
- 2 tablespoons Olive Oil (or avocado oil)
- 4 cups Vegetable Broth (low-sodium preferred)
- 1 teaspoon Ground Sage (or fresh sage)
- to taste Salt
- to taste Black Pepper
- 1 cup Fresh Sage Leaves (or ground sage)
- 1 cup Fresh Basil Leaves (or parsley)
- 1/4 cup Parmesan Cheese (optional, or nutritional yeast for vegan)
- 1/2 cup Heavy Cream or Coconut Milk
- 1/2 cup Pumpkin Seeds (or sunflower seeds)
- to taste Red Pepper Flakes
- 1 teaspoon Paprika
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and remove the skin.
- Place the pumpkin halves on a baking sheet with the whole bulb of garlic and drizzle with olive oil. Roast for about 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté chopped onion until translucent.
- Once the pumpkin and garlic are ready, scoop the flesh from the pumpkin and squeeze roasted garlic from its skin; add both to the pot.
- Pour in the vegetable broth, bring to a boil, then add ground sage, salt, and black pepper. Let it simmer for about 10 minutes.
- Blend the soup until smooth, then stir in fresh sage, basil, Parmesan (if using), and heavy cream or coconut milk.
- Adjust seasoning as needed.
Notes
For a deeper flavor, add balsamic vinegar while blending. For a smoother texture, strain the blended soup. Adjust heat level by modifying red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg