Print

Cozy Pumpkin Soup with Crispy Sage & Coconut Cream

cozy pumpkin soup - featured image
Print Recipe

A velvety roasted pumpkin soup with crispy sage and silky coconut cream, perfect for fall gatherings. This easy recipe delivers deep, caramelized flavor with simple ingredients and minimal hands-on time.

Ingredients

Scale
  • 1 medium sugar pumpkin or butternut squash (about 2–3 pounds)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth, low-sodium
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • 15–20 fresh sage leaves
  • 2 tablespoons butter or olive oil (for crispy sage)
  • Extra coconut cream (for garnish)
  • Extra maple syrup (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the pumpkin in half from top to bottom. Scoop out seeds and stringy pulp. Cut each half into wedges about 2 inches wide.
  3. Place pumpkin wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Toss to coat. Roast for 30-35 minutes until tender and slightly caramelized.
  4. While pumpkin roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent.
  5. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Let roasted pumpkin cool for 5 minutes. Scoop flesh away from skin and discard skin.
  7. Add roasted pumpkin flesh to the pot with onions and garlic. Pour in vegetable broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 10 minutes.
  8. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (If using a regular blender, work in batches and let soup cool first.)
  9. Stir in full-fat coconut milk, maple syrup, salt, pepper, cinnamon, nutmeg, and cayenne (if using). Whisk until combined. Taste and adjust seasonings.
  10. While soup simmers, heat butter or olive oil in a small skillet over medium heat. Add sage leaves in a single layer. Cook for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate.
  11. Ladle soup into bowls. Drizzle with thick coconut cream from the top of the can. Top with crispy sage leaves and a light drizzle of maple syrup. Serve immediately.

Notes

Use sugar pumpkins or butternut squash, not carving pumpkins. Roasting concentrates flavor—don’t skip it. For crispy sage, ensure pan is hot and don’t overcrowd. Leftover soup keeps in fridge for up to 5 days and freezes for up to 3 months. Make crispy sage fresh each time.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, roasted pumpkin soup, fall soup, vegan pumpkin soup, gluten-free soup, coconut milk soup, sage

Find it online: https://dinadishes.com/cozy-pumpkin-soup-with-crispy-sage-and-coconut-cream/