My F&W
quick save (...)

Pumpkin Sage Soup


Reserve this tasty soup for autumn when fresh pumpkins are abundant. Or make it with butternut squash. If you like, serve with crisp croutons to contrast with the smooth and creamy soup.

  1. 4 tablespoons butter
  2. 4 onions, chopped
  3. 4 cloves garlic, chopped
  4. 6 pounds pumpkin, peeled and cut into 2-inch pieces
  5. 5 cups chicken stock or canned low-sodium chicken broth
  6. 2 teaspoons salt
  7. 2 tablespoons chopped fresh sage, or 1 1/2 teaspoons dried
  8. 3 cups light cream
  9. 1/4 teaspoon fresh-ground black pepper
  10. Black-Pepper Croutons, optional
  1. In a large pot, heat the butter over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
  2. Add the pumpkin, stock, salt and dried sage, if using. Bring to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Stir in 1 tablespoon of the fresh sage, if using, and simmer 5 minutes longer.
  3. Puree the soup in a blender or food processor until smooth. Strain the puree back into the pot and add the cream. Stir in the pepper. Simmer over low heat for 5 minutes. Top with the remaining 1 tablespoon chopped fresh sage, if using, and croutons, if you like.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.