Roasted Garlic Sage Pesto Pumpkin Soup

If autumn had a flavor, it would surely be captured in this vibrant pkin Soup with Spicy Fried Pumpkin Seeds. Imagine velvety roasted pumpkin blended with fragrant garlic and fresh sage pesto, all crowned with irresistibly crispy, smoky, and slightly spicy pumpkin seeds that elevate every spoonful. This dish isn’t just a meal; it’s a cozy hug in a bowl, bursting with warmth, aroma, and delightful textures that make it a true seasonal favorite worth sharing.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating a soup that dazzles with every bite. Each component has a special role, from the sweetness of pumpkin to the herbal depth of sage and the perfect crunch of spicy seeds, making this a well-balanced, colorful dish.

• Medium pumpkin (4-5 pounds): The star of the soup, providing natural sweetness and a creamy texture when cooked.
• Head of garlic: Roasted for a mellow, caramelized flavor that deepens the soup’s aroma.
• Medium onion, diced: Adds savory sweetness and builds the soup’s base flavor.
• Olive oil: Used for sautéing and roasting, enriching the dish with fruity notes.
• Vegetable broth: Adds a gentle, savory liquid foundation without overpowering the pumpkin.
• Ground sage: Brings warmth and earthiness, a perfect partner to pumpkin.
• Salt and black pepper: Essential seasonings to enhance and balance flavors.
• Fresh sage leaves: For making the vibrant pesto that livens up the soup.
• Fresh basil leaves: Adds brightness and a slight peppery bite in the pesto.
• Grated Parmesan cheese (optional): Introduces a rich, salty depth perfect for non-vegan versions.
• Heavy cream or coconut milk: Gives the soup its luscious, creamy finish, with coconut milk as a vegan-friendly alternative.
• Red pepper flakes: Introduce a spark of heat that brightens the pumpkin seeds.
• Pumpkin seeds: Crispy, spiced, and fried to golden perfection for that essential textural contrast.
• Paprika: Adds a smoky undertone to the fried seeds, making the topping unforgettable.

How to Make pkin Soup with Spicy Fried Pumpkin Seeds

Step 1: Roast the Garlic for a Sweet, Caramelized Base

Start by heating your oven to 400°F (200°C). Trim the top off the garlic head to expose the cloves, drizzle generously with olive oil, wrap it snugly in foil, and roast until soft and caramelized—about 30 to 35 minutes. This slow roasting transforms garlic’s sharpness into a beautifully mellow sweetness that infuses the soup subtly yet profoundly.

Step 2: Sauté Onion and Pumpkin

While the garlic roasts, warm olive oil in a large pot over medium heat. Toss in diced onion and cook until translucent and fragrant, which takes around five minutes. Then, add your diced pumpkin and continue sautéing for 5 to 7 minutes, allowing the pumpkin’s sweetness to develop and blend with the onions, building the soup’s hearty base.

Step 3: Simmer with Broth and Sage

Pour in the vegetable broth alongside ground sage, salt, and pepper. Let the mixture come to a gentle simmer, cover the pot, and cook until the pumpkin is tender—usually about 20 minutes. This simmering melds the flavors while softening the pumpkin perfectly for blending.

Step 4: Craft the Roasted Garlic Sage Pesto

While the soup simmers, it’s time to create the luscious pesto. In a food processor, blend the roasted garlic cloves, fresh sage and basil leaves, Parmesan cheese (if using), and olive oil until smooth. This fragrant pesto will add vibrant herbal notes and complexity that make the soup uniquely delicious.

Step 5: Blend the Soup Cremily

Once your pumpkin is tender, use an immersion blender directly in the pot to puree until silky smooth. If you prefer, carefully transfer the soup to a standard blender in batches. The goal here is a creamy, velvety texture that feels comforting with every spoonful.

Step 6: Finish with Pesto and Cream

Stir your homemade roasted garlic sage pesto and the heavy cream or coconut milk into the blended pumpkin base. This step brings richness and herbal brightness together, rounding out the flavor and making the soup luxuriously creamy. Taste and adjust seasoning as needed to get that perfect balance.

Step 7: Prepare the Spicy Fried Pumpkin Seeds

In a small skillet, heat a splash of olive oil over medium heat. Add pumpkin seeds, paprika, and red pepper flakes, frying while stirring frequently for 5 to 7 minutes or until the seeds are golden and crisp. These spicy fried pumpkin seeds add the perfect crunchy, smoky, and spicy contrast to the smooth soup.

Step 8: Serve Your Masterpiece

Ladle the warm soup into bowls and generously sprinkle your spicy fried pumpkin seeds atop each serving. This topping not only brings flavor but also a satisfying texture that turns every bite into a delight.

How to Serve pkin Soup with Spicy Fried Pumpkin Seeds

Garnishes

Beyond the spicy fried pumpkin seeds, consider fresh sage leaves or a light drizzle of pesto to add pops of color and aromatic freshness. A dollop of crème fraîche or a swirl of coconut cream can also add an elegant, creamy touch.

Side Dishes

This soup pairs beautifully with rustic crusty bread or warm garlic rolls to soak up every last bit. A crisp green salad with lemon vinaigrette provides a refreshing counterpoint that balances the soup’s creamy richness perfectly.

Creative Ways to Present

For a festive presentation, serve the soup in individual pumpkin bowls or hollowed-out mini pumpkins. You could also scatter a few toasted pepitas around the bowl’s edge for additional crunch and visual appeal. The mix of textures and colors will wow your guests before the first sip.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover soup into airtight containers and refrigerate for up to three days. Keep the spicy fried pumpkin seeds separate to maintain their crunch and reheat the soup gently on the stove or microwave.

Freezing

This soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving some room for expansion. Freeze for up to three months. Avoid freezing the spicy fried seeds—they’re best made fresh to preserve their crisp texture and bold flavor.

Reheating

Reheat your soup gently on medium-low heat, stirring occasionally until hot and creamy. Once warmed, freshen it up by stirring in additional pesto or cream if needed. Top with freshly fried pumpkin seeds just before serving to keep the crunch intact.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash has a similar sweetness and texture, making it a wonderful substitute. The flavors in this soup will still shine beautifully.

Is there a vegan option for this soup?

Yes! Simply swap the heavy cream for coconut milk and skip the Parmesan cheese. The soup remains just as creamy and flavorful with these plant-based tweaks.

How spicy are the fried pumpkin seeds?

The red pepper flakes add a gentle heat that wakes up your taste buds without overwhelming the soup’s natural sweetness. You can always adjust the amount of flakes for more or less spice.

Can I prepare the pesto ahead of time?

Definitely! The roasted garlic sage pesto can be made a day in advance and refrigerated. Just bring it to room temperature and give it a quick stir before blending it into the soup.

What if I don’t have a food processor?

You can finely chop the herbs and garlic, then whisk together with olive oil and Parmesan to create a rustic pesto. It won’t be as smooth but just as delicious and fresh.

Final Thoughts

I can’t recommend this pkin Soup with Spicy Fried Pumpkin Seeds enough for anyone wanting a soul-satisfying, effortless dish that bursts with seasonal flavors. The balance of creamy, herby, and crunchy elements makes every bowl unforgettable. Trust me, once you try it, this comforting soup will become your go-to for cozy nights and festive gatherings alike. Gather your ingredients, dive in, and enjoy every delicious, heartwarming spoonful.

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