Creamy Pumpkin Soup with Crispy Seeds
Silky roasted pumpkin soup that comes together in 15 minutes with canned pumpkin, cream, and a hint of sage. Topped with toasted pumpkin seeds for a satisfying crunch.
- Total time
- 15 min
- Servings
- 4
- Calories
- 245
- Protein
- 6g
Ingredients
- 15 oz pumpkin puree (canned)
- 3 cups vegetable broth
- ½ cup heavy cream
- ½ cup pumpkin seeds (raw)
- 6 leaves fresh sage leaves
- 1 whole shallot
Instructions
- 1
Toast pumpkin seeds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 4 minutes. Transfer to a plate.
- 2
Mince shallot. Heat 1 tbsp butter in the same skillet over medium, add shallot, and cook until softened, about 2 minutes.
- 3
Pour in broth and pumpkin puree, stirring to combine. Bring to a gentle simmer and cook for 5 minutes.
- 4
Stir in cream and tear in sage leaves. Simmer 2 more minutes until fragrant. Season with salt and pepper to taste.
- 5
Blend soup until silky using an immersion blender, or carefully transfer to a blender and pulse until smooth.
- 6
Ladle into bowls and top with toasted pumpkin seeds. Serve immediately.
Tools you’ll need
- large skillet or pot (12-inch)
- immersion blender or stand blender
- ladle
- wooden spoon
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