Roasted Pumpkin Soup With Almonds and Sage
Cozy up with this roasted pumpkin soup recipe! Creamy, healthy, and vegetarian, made extra special with crunchy almonds and fresh sage.
Servings 4
Calories 471kcal
Useful Equipment:
Ingredients
- 4 pound sugar pumpkin Medium-sided, about 3 to 4 pounds (see notes)
- extra virgin olive oil for oiling pumpkin
- 2 tablespoons unsalted butter
- 3 sage leaves
- 1 medium onion chopped
- ¾ cup unsalted sliced roasted almonds divided
- 1 tablespoon all-purpose flour or use ½ tablespoon cornstarch
- 3 cups vegetable broth divided
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper to taste
- 2 tablespoons scallions chopped for serving
Instructions
Roast the Pumpkin: Skip if using canned pumpkin.
- Preheat the oven to 375 degrees F and line a baking sheet with aluminum foil.
- Cut the stem off of the pumpkin, then cut the pumpkin in half. Using a spoon, scrape out the insides well; discard seeds and pulp. Lay the pumpkin halves cut-side down. Rub the oil all over the outside skin; bake for 1 hour, or until fork-tender. Cool completely.
- Using a large spoon, scoop out the pulp from the roasted pumpkin; dump the pulp directly into the soup or storage container to put in the fridge if making ahead.
Make the Soup:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add sage leaves and allow them to become fragrant. Add in the onions, cover and cook for about 7 to 8 minutes, stirring occasionally, until onions have slightly started to brown.
- While onion is browning, coarsely chop ¼ cup of the almonds; set aside.
- Whisk the flour and ¼ cup of the vegetable broth; stir it into the pot with the onions. Add remaining ½ cup almonds, remaining 2 ¾ cups broth, the pumpkin, and cayenne pepper. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat; simmer 5 to 7 minutes. Stir occasionally to ensure pumpkin mixture does not stick.
- Turn off the heat. Use an immersion blender to puree the soup until smooth. Alternatively transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot to keep it warm.
Serving:
- Ladle soup into bowls; garnish with reserved ¼ cup chopped almonds and scallions.
Notes
Pumpkin Puree: substitute the pumpkin with a 15-ounce can of PURE pumpkin puree.
This soup is very thick. If you feel it is too thick, add about ¼ cup of vegetable broth or water at a time until you reach the desired thickness. Taste and adjust seasonings if necessary.
Recipe adapted from Cooking Light Magazine.
Nutrition
Calories: 471kcal | Carbohydrates: 28g | Protein: 4g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 106mg | Sodium: 715mg | Potassium: 1206mg | Fiber: 2g | Sugar: 12g | Vitamin A: 30640IU | Vitamin C: 33.2mg | Calcium: 88mg | Iron: 2.9mg
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