Creamy Pumpkin Soup with Sage Oil
Silky roasted pumpkin soup with a drizzle of sage-infused oil and a crack of black pepper. Ready in under 20 minutes using canned pumpkin and vegetable broth.
- Total time
- 18 min
- Servings
- 4
- Calories
- 228
- Protein
- 4g
Ingredients
- 29 oz canned pumpkin puree
- 3 cups vegetable broth
- ½ cup heavy cream
- 8 leaves fresh sage leaves
- ½ medium yellow onion, diced
- 1 tbsp sherry vinegar or white wine vinegar
Instructions
- 1
Heat olive oil in a pot over medium. Add diced onion and cook until soft, about 4 minutes.
- 2
Stir in pumpkin puree and vegetable broth. Bring to a simmer and cook for 6 minutes.
- 3
Pour in cream and stir until smooth. Taste and add salt, pepper, and vinegar to balance.
- 4
Warm olive oil in a small skillet over low. Add sage leaves and cook until fragrant, 2 minutes. Remove from heat.
- 5
Ladle soup into bowls. Drizzle sage oil and crispy leaves over each bowl. Finish with cracked black pepper.
Tools you’ll need
- 5-quart pot
- small skillet
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
