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Creamy Pumpkin Soup with Crispy Sage Leaves

creamy pumpkin soup with crispy sage leaves - featured image
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A quick and easy 30-minute comfort food soup featuring silky smooth pumpkin purée, rich cream, and topped with crunchy fried sage leaves.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can 100% pure pumpkin purée
  • 1 pinch nutmeg
  • Salt and black pepper to taste
  • 3 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup olive oil (for frying sage)
  • 20–30 fresh sage leaves

Instructions

  1. Heat olive oil and butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent (3-4 minutes).
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Stir in pumpkin purée, nutmeg, salt, and pepper. Cook for 2 minutes, stirring constantly.
  4. Pour in broth, stir to combine, and bring to a gentle boil. Reduce heat to low and simmer uncovered for 10 minutes.
  5. Remove from heat and blend soup until smooth using an immersion blender or standard blender.
  6. Return soup to pot, stir in heavy cream or coconut milk, and heat gently for 1 minute. Adjust seasoning to taste.
  7. While soup heats, heat 1/4 cup olive oil in a small skillet over medium heat. Fry sage leaves in batches for 30-60 seconds per side until crisp and dark green.
  8. Remove sage leaves with a slotted spoon and drain on paper towels.
  9. Ladle hot soup into bowls and top with crispy sage leaves. Serve immediately with crusty bread.

Notes

Do not boil the soup after adding cream to prevent curdling. If soup is too thick, add more broth. Fry sage in batches to ensure crispiness. For vegan version, use olive oil instead of butter and coconut milk instead of cream.

Nutrition

Keywords: pumpkin soup, crispy sage, comfort food, easy dinner, fall recipes, vegetarian soup, gluten-free

Find it online: https://gleefulfork.com/creamy-pumpkin-soup-best-easy-30-minute-recipe/