Roasted Pumpkin Soup with Nutmeg and Sage

Recipe Collection: Dinner

Roasted Pumpkin Soup with Nutmeg and Sage is a comforting American classic that’s perfect for non-vegetarians. This rich soup features roasted sugar pumpkins blended with aromatic spices, creating a smooth texture and a hint of sweetness. Ideal for cozy dinners or as a starter for gatherings, this dish is enhanced by a dollop of sour cream for added richness.

Overview

This Harvest Pumpkin Soup is a delightful blend of roasted pumpkin and aromatic spices, creating a comforting and creamy dish perfect for the fall season. The addition of nutmeg and sage enhances the natural sweetness of the pumpkin, while a dollop of sour cream adds a rich finish.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 4

Cooking Time: 150 minutes

Ingredients

• 2 Small sugar pumpkins, roasted
• 3 Cups chicken stock
• 0.75 Cups heavy whipping cream
• 0.25 Teaspoon (tsp) ground nutmeg
• 0.5 Teaspoon (tsp) ground sage
• 1.5 Teaspoons (tsp) salt
• 4 Tablespoons (tbsp) sour cream

Steps

1. Preheat the oven to 400 degrees F (205 degrees C). Cut the pumpkins in half and scoop out the seeds. Spray a cookie sheet with non-stick cooking spray. Place the pumpkins, flesh side down, on the cookie sheet and roast until soft to the touch, about 45 minutes.
2. Remove the pumpkins from the oven and let them cool. Once cooled, scrape the flesh from the skins into a food processor and discard the skins.
3. Add the chicken stock to the pumpkin in the food processor and purée until smooth.
4. Pour the soup into a large saucepan and bring to a simmer over medium heat.
5. Stir in the heavy whipping cream, ground nutmeg, ground sage, and salt. Mix well and remove from heat.
6. Serve the soup garnished with a dollop of sour cream. Enjoy your savory roasted pumpkin soup!

Enjoy your homemade Roasted Pumpkin Soup with Nutmeg and Sage!