Creamy Pumpkin Soup with Sage & Crispy Sage Oil
Silky pumpkin soup finished with a swirl of sage-infused oil and crispy sage leaves. Naturally French, ready in 25 minutes, no cream required—just butter and stock.
- Total time
- 25 min
- Servings
- 4
- Calories
- 156
- Protein
- 2g
Ingredients
- 2 cups pumpkin puree (or 1 small fresh pumpkin, roasted and blended)
- 3 cups vegetable stock
- 3 tbsp butter, divided
- 12 leaves fresh sage leaves
- ½ medium yellow onion
- ¼ tsp nutmeg
Instructions
- 1
Dice onion into small pieces. Heat 1 tbsp butter in a pot over medium until foaming, ~90 seconds.
- 2
Add onion and cook, stirring, until soft and golden, about 4 minutes. You'll smell it turn sweet.
- 3
Pour in stock and pumpkin puree. Stir well, bring to a boil, then reduce heat and simmer 8 minutes.
- 4
Blend soup until completely smooth using an immersion blender. Season with salt, pepper, and nutmeg.
- 5
Heat remaining 2 tbsp butter in a small skillet over medium-high. Add sage leaves and cook until crispy, ~2 minutes.
- 6
Ladle soup into bowls. Drizzle sage oil over the top and scatter crispy sage leaves as garnish. Serve hot.
Tools you’ll need
- medium pot
- small skillet
- immersion blender
- wooden spoon
- ladle
- serving bowls
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