Creamy Pumpkin Soup

Our creamy pumpkin soup with sage is a comforting fall dish that's easy to make in a short amount of time. The combination of fresh herbs and pumpkin creates a satisfying umami flavor, and the warm creamy texture is the perfect choice for those chilly autumn days. Plus, pumpkin soup is incredibly versatile - you can add your favorite spices and herbs to create a unique flavor profile. Whether you're serving it as an appetizer or a main course, pumpkin soup is a profitable addition to any fall menu.

Pumpkin Soup Recipe

creamy pumpkin soup

The secret ingredient in our pumpkin soup recipe is miso paste. Just a couple of spoonfuls of miso adds a rich, savory flavor to the soup. We highly recommend adding it to your recipe for the best results, but if you don't have miso paste on hand, you can substitute it with soy sauce.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 1 onion, diced
  • 1 rounded Tablespoon fresh sage, finely chopped (plus whole leaves for garnish)
  • 1 teaspoon fresh thyme, finely chopped
  • 3 cups vegetable stock (plus extra if needed to thin out soup)
  • 6 cups peeled raw pumpkin, cut into large cubes (about a 2-pound sugar pumpkin)
  • 3 garlic cloves, whole
  • 3 tablespoons miso paste
  • 1/2 cup heavy cream or canned coconut milk
  • Roasted pumpkin seeds for garnish
  • Salt and pepper to taste (the miso will make this pretty salty, so go light on the salt)

Directions

  1. Add oil to large sauce pot or dutch oven over medium heat.
  2. Add onion, sage, and thyme and cook until onions are softened, about 5 minutes.
  3. Add vegetable stock, making sure to scrape the bottom of pot for any caramelized bits.
  4. Add pumpkin and garlic cloves.
  5. Bring to a boil then reduce to simmer.
  6. Cook until pumpkin is tender enough to be easily pierced with a fork, about 10-15 minutes.
  7. Remove from heat and add heavy cream and miso paste.
  8. Using an immersion blender, puree soup in pot until smooth.
  9. Add salt and pepper to taste.
  10. Ladle into bowls and garnish with pumpkin seeds and whole sage leaf.

Pumpkin Soup FAQ

We answer some common pumpkin soup questions below:

What's the Best Type of Pumpkin to Use in Soup?

The best pumpkins for soup are those with dense and sweet flesh, such as the Sugar Pie pumpkin or the Cinderella pumpkin. These varieties are perfect for soup because they have a smooth texture and a rich, nutty flavor that pairs well with savory ingredients. Also, their small size makes them easy to handle and cook.

Can I Use Butternut Squash Instead?

Yes, you can use cubed butternut squash in place of the pumpkin in this recipe for a similar flavor and texture.

Can I Make this Pumpkin Soup Vegan?

Yes, this recipe is very easy to make vegan by simply using canned coconut milk in place of heavy cream. Just make sure to use the canned version, not the coconut milk that comes in a carton.

Pumpkin soup is an incredibly versatile and delicious addition to any restaurant's menu. Its rich and creamy texture appeals to a wide range of customers, making it a popular choice for both lunch and dinner. Not only is pumpkin soup delicious, but it also offers numerous health benefits. The vibrant orange color of pumpkin soup adds visual appeal to the menu, making it an attractive choice for customers looking for an Instagram-worthy dish. Chefs can easily customize pumpkin soup with various toppings and garnishes, allowing them to get creative and offer unique flavor combinations. Whether served as an appetizer or a main course, pumpkin soup is guaranteed to satisfy customers and elevate the dining experience at any restaurant.

creamy pumpkin soup
Posted in: Recipes|By Michale LeRoy
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