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Soups & Stews
Creamy Pumpkin Soup
The ultimate fall comfort food. This velvety pumpkin soup uses canned pumpkin puree blended with caramelized onions, garlic, curry powder, and fresh rosemary for a savory depth that keeps it firmly out of dessert territory. Topped with fried sage leaves and a drizzle of cream.
Prep10 mins
Cook25 mins
Serves4-6
Ingredients
- 2 (15-oz) cans pumpkin puree (not pie filling)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp mild curry powder
- 1/2 tsp ground nutmeg
- Pinch of ground cloves
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups chicken or vegetable broth
- 1/3 cup heavy cream
- 2 tbsp olive oil
- 10 fresh sage leaves
- Flaky sea salt for serving
Instructions
- 1. Heat butter in a large pot over medium heat. Add chopped onion and cook until softened and lightly caramelized, about 8 minutes.
- 2. Add garlic and cook 1 minute until fragrant.
- 3. Stir in pumpkin puree, curry powder, nutmeg, cloves, salt, and pepper. Cook 2 minutes to toast the spices.
- 4. Add broth and stir to combine. Bring to a boil, then reduce to medium-low and simmer 10 minutes.
- 5. Use an immersion blender to puree until completely smooth (or transfer to a blender in batches).
- 6. Stir in heavy cream and return to a gentle simmer. Taste and adjust salt.
- 7. For the sage garnish: heat olive oil in a small skillet over medium-high heat. Add sage leaves and fry until crisp, about 15 seconds per side. Transfer to a paper towel.
- 8. Ladle soup into bowls. Top each with fried sage leaves, a drizzle of cream, and a pinch of nutmeg. Serve hot with crusty bread.
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