Roasted Pumpkin Soup with Crispy Sage

I keep trying new pumpkin soup recipes, and I keep coming back to this one.  Rich, hearty, creamy without a drop of cream, it derives it’s depth of flavor from the roasting of the vegetables, the interest of cardamom and cinnamon spice, and the lemony flavor and textural contrast of crispy sage leaf garnish.  Delicious!

Adapted (barely) from Pumpkin Soup with Crispy Sage Garnish in Homegrown: Pure and Simple by M. Nischan


Roasted Pumpkin Soup with Crispy Sage


  • one 3 lb pumpkin (or other winter squash), peeled, seeded, and cut into 1-inch cubes
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 1 large sweet onion (Vidallia or Walla Walla), cut into 1/2-inch slices
  • 6 – 8 large cloves garlic, whole
  • 3 green cardamom pods (or 1/2 tsp ground cardamom)
  • 2 cinnamon sticks
  • 1/2 small red chile or jalapeno chile, seeded and roughly chopped
  • 4 cups stock, chicken or vegetable
  • 1/4 cup grapeseed oil
  • 1 tbsp fresh sage leaves, thinly sliced, plus 12 whole leaves



  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, toss the pumpkin cubes with olive oil and a generous amount of salt and pepper.  Spread the pumpkin evenly on a rimmed baking sheet (reserve excess olive oil) and roast for about 25 – 35 minutes, or until nearly tender when pricked with a fork.
  3. Toss the onion slices and garlic cloves in the remaining olive oil (or add more oil if necessary).  When the pumpkin is nearly fork tender, make room on the baking sheet and add the garlic and onions.  Roast for another 15 – 20 minutes or until the onions and pumpkin are tender, and the pumpkin is just beginning to brown.  Keep an eye on the garlic to make sure it doesn’t burn.  When done, transfer all the vegetables to a medium stockpot.
  4. Add the cardamom, cinnamon, chili, and stock to the stockpot and bring to a simmer over high heat.  Reduce the heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until the pumpkin begins to disintegrate.
  5. Remove the cinnamon sticks and cardamom pods (if using) and discard.  Blend soup with an immersion blender, or transfer to a blender or food processor and puree.  Return to stockpot and stir in sliced sage leaves.  Season to taste with salt and pepper.  Cover to keep warm.
  6. Heat grapeseed oil in a small frying pan until very hot (350 degrees F).  Add the whole sage leaves and fry until crispy, about 1 minute.  Remove with tongs, drain on paper towels, sprinkle lightly with salt & pepper.
  7. Reheat the soup if necessary and serve piping hot, garnished with crispy sage leaves.

Serves 6.


  1. If you don’t have a fresh or frozen chile pepper on hand, you can substitute 1/4 tsp of cayenne or other chile powder.
  2. Using cardamom pods, rather than ground cardamom, will keep the soup a brilliant orange.
  3. If fresh sage isn’t available, substitute about 1/2 tbsp of dried, crumbled sage for fresh, sliced sage and garnish with toasted pumpkin seeds and/or a dusting of cayenne pepper.


Up to 5 days refrigerated. Up to 6 months frozen.


Fall through winter.


  1. Hi Sara,

    This one can’t be water-bath canned, as it is not acidic enough. I assume that it could be pressure-canned, but as I don’t have one, I don’t really have the info on that. If you click on “Doris & Jilly Cook” to the right, they have some great pressure canning info.

    I usually just freeze this one (if I have enough left over to store!).

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