Pumpkin Soup with Sage and Nutmeg

Instructions

1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add onion and sauté 5-7 minutes, until translucent. Add garlic and cook 1 minute more, until fragrant.
2. Add Pumpkin and Broth: Stir in pumpkin puree and vegetable broth. Bring to a gentle simmer and cook 15 minutes, stirring occasionally.
3. Season the Soup: Add sage, nutmeg, salt, and pepper. Stir well and adjust seasoning to taste.
4. Blend the Soup: Blend until smooth using an immersion blender or a countertop blender (in batches). Return to the pot.
5. Add Cream and Finish: Stir in cream (or coconut milk) and maple syrup (if using). Heat through for 5 minutes, but do not boil.
6. Serve: Ladle into bowls and garnish with fresh sage and croutons, if desired. Serve warm!

Cook Notes & Tips

• Pumpkin: Fresh, roasted pumpkin puree offers a more intense flavor than canned.
• Blending: When using a countertop blender, blend in small batches and vent to prevent splattering.
• Sage: Fresh sage has a stronger flavor than dried. Adjust accordingly.

Recipe Variations

• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce.
• Apple Pumpkin: Add 1 cup diced apple while sautéing the onion.
• Ginger Pumpkin: Add 1 teaspoon grated fresh ginger.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead? A: Yes! It keeps for up to 4 days in the refrigerator. Reheat gently on the stovetop.

Q: Can I freeze it? A: Yes! Cool completely, transfer to an airtight container, and freeze for up to 3 months. Thaw overnight and reheat.

Q: Can I use milk instead of cream? A: Yes, but the soup will be less rich. Add a tablespoon of cornstarch mixed with water to thicken.

Enjoy this comforting, flavorful pumpkin soup! It’s perfect for cozy nights and festive gatherings.