Roasted Pumpkin Soup 

Prep Time: 20 minutes | Cook Time: 65 minutes



  • 2 medium pie pumpkins (or 4 cups canned purée)
  • 2 tbs butter
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1/2 tsp dry rubbed sage
  • 4 cups broth
  • 1/8 tsp ground nutmeg
  • 1 dash cayenne
  • 1/2 cup heavy cream


Preheat the oven to 350 F.

Cut the pumpkins in half and remove the seeds and pulp.

Place the pumpkins cut-side down on a lightly greased baking sheet and roast until pumpkin is fork-tender, about 30-45 minutes. Set aside to let cool.

Peel the skin off and cut into chunks. If you have a food processor, go ahead and toss the pumpkin pieces in. If not, mash them with a potato masher.

Melt butter in a soup pot over medium heat. Sauté the onion until soft, about 5 minutes. Stir in the garlic and sage, then cook until onions become translucent, about 5 minutes more.

Stir in the pumpkin purée and let cook for about a minute, then pour in the broth. Bring liquid to a boil, then reduce to a simmer and let cook for about 20 minutes.

To make perfectly smooth, transfer to a food processor or blender to process. Once done, return to the pot.

Stir in nutmeg, cayenne, cream, and salt and pepper if desired. Let simmer for 5 minutes more.

Top with roasted pepitas, cream, or croutons and enjoy!