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Embracing the comforting flavors of fall often leads me back to a cherished family recipe—classic pumpkin soup. The warm aroma of roasting pumpkin and fragrant sage reminds me of cozy evenings spent gathered around the table with loved ones, sharing laughter and stories. There’s something undeniably special about this dish that evokes memories of crisp autumn afternoons and the anticipation of the upcoming holidays.

This soup isn’t just a staple; it’s a celebration of the season. With its vibrant orange hue and creamy texture, pumpkin soup instantly brings warmth and cheer to any meal. It’s perfect for those chilly nights when you’re curled up with a good book or entertaining guests for a delightful dinner party. You can even make it in larger batches to enjoy throughout the week, making it an ideal choice for meal prep.

One of the best things about pumpkin soup is its versatility. If you’re looking to enhance the flavors, consider adding spices like nutmeg or cinnamon for a touch of warmth. Alternatively, you can blend in some coconut milk for added creaminess or toss in roasted garlic for a deeper flavor profile. Serving it with crusty bread or a sprinkle of toasted pumpkin seeds can elevate the experience even further.

Whether you’re creating a comforting dinner or impressing guests during a festive gathering, this classic dish is sure to be a hit. As the leaves turn and the air gets chilly, I encourage you to give this recipe a try and experience the nostalgia and joy that comes with every spoonful. For more delicious fall recipes, be sure to check out our other seasonal favorites—there’s something here for everyone!

Creamy Pumpkin Soup with Sage

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions

• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and minced garlic; sauté until softened, about 5 minutes.
• Stir in the pumpkin puree and vegetable broth; bring to a boil.
• Reduce heat and simmer for 20 minutes, allowing flavors to meld.
• Add the heavy cream and sage; blend until smooth using an immersion blender.
• Season with salt and pepper to taste.
• Serve hot, garnished with toasted pumpkin seeds.