Go Back

Creamy Roasted Pumpkin Soup with Sage and Nutmeg

This pumpkin soup is made by roasting pumpkin chunks until tender, then blending them into a smooth, velvety base. Flavored with earthy sage, warming nutmeg, and finished with coconut milk, it has a rich, silky texture and an inviting, golden-orange appearance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin preferably sugar pumpkin or butternut squash, peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh sage chopped
  • 1/4 teaspoon nutmeg ground
  • 400 ml coconut milk full-fat preferred
  • 3 cups vegetable stock or chicken stock
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the pumpkin in the oven for about 25-30 minutes until the edges are caramelized and the pumpkin is tender when pierced with a fork.
  3. While the pumpkin roasts, dice the onion and mince the garlic. Heat a large pot over medium heat and add a splash of oil.
  4. Sauté the onion and garlic until they soften and become fragrant, about 5 minutes. Add the chopped sage and cook for another minute, releasing its aroma.
  5. Add the roasted pumpkin to the pot and stir to combine with the aromatics. Pour in the vegetable stock and bring to a simmer.
  6. Let the mixture simmer for 10 minutes, allowing flavors to meld and pumpkin to break down further.
  7. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth and velvety.
  8. Stir in the coconut milk and nutmeg, then season to taste with salt and pepper. Warm the soup gently until heated through, avoiding boiling.
  9. Taste and adjust seasoning if needed, adding more salt, pepper, or nutmeg as desired.
  10. Pour the warm pumpkin soup into bowls, garnish with a small sage leaf or a drizzle of coconut milk if desired, and serve immediately.

Notes

For extra depth, add a pinch of smoked paprika or a splash of apple cider vinegar. Roasting the pumpkin enhances its sweetness and adds flavor complexity.