Print

Cozy Pumpkin Soup with Crispy Sage and Coconut Cream

cozy pumpkin soup - featured image
Print Recipe

A velvety pumpkin soup with roasted pumpkin, coconut cream, and crispy sage. Perfect for fall, this quick and easy recipe is naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3–4 lbs) or 2 (15-ounce) cans pumpkin puree
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 3 cups vegetable broth (low-sodium)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (freshly grated preferred)
  • ¼ teaspoon cinnamon
  • 1 (13.5-ounce) can full-fat coconut milk
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or vegan butter
  • Flaky sea salt (for finishing)
  • Optional: extra coconut cream, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds, rub cut sides with 1 tablespoon olive oil and a pinch of salt. Place cut-side down on a rimmed baking sheet.
  2. Roast pumpkin until fork-tender, 35-40 minutes. Let cool slightly, then scoop out flesh (about 3 cups). Set aside.
  3. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1-2 minutes until fragrant.
  4. Add roasted pumpkin puree, vegetable broth, salt, pepper, nutmeg, and cinnamon. Bring to a gentle simmer, then reduce heat to low and cook 10-15 minutes.
  5. Remove from heat. Using an immersion blender, blend until smooth. Stir in full-fat coconut milk. Adjust seasoning to taste.
  6. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and fry 20-30 seconds per side until crispy. Transfer to paper towels and sprinkle with flaky sea salt.
  7. Ladle soup into bowls. Top with crispy sage leaves, a drizzle of extra coconut cream, and optional garnishes. Serve hot.

Notes

Roast pumpkin instead of boiling for deeper flavor. Use full-fat coconut milk for silky texture. Make crispy sage fresh just before serving. Soup can be stored in fridge for up to 5 days or frozen for 3 months.

Nutrition

Keywords: pumpkin soup, vegan soup, fall soup, coconut cream, crispy sage, gluten-free soup

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