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Roasted Garlic Sage Pesto Pumpkin Soup

Roasted Garlic Sage Pesto Pumpkin Soup
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★★★★★

5.2 from 30 reviews

This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds is a comforting fall dish that combines creamy pumpkin soup with aromatic roasted garlic and fresh sage pesto. Topped with crispy, smoky, and slightly spicy fried pumpkin seeds, this soup delivers layers of flavor and texture perfect for a cozy meal.

Ingredients

Scale

Main Ingredients

  • 1 medium pumpkin (about 4–5 pounds), peeled, seeded, and diced
  • 1 head of garlic
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon ground sage
  • Salt and black pepper, to taste

Pesto Ingredients

  • ½ cup fresh sage leaves
  • 1 cup fresh basil leaves
  • ½ cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil (additional for pesto)

Soup Finishing Ingredients

  • 1 cup heavy cream or coconut milk (for vegan option)

Spicy Fried Pumpkin Seeds

  • ½ cup pumpkin seeds
  • 1 tablespoon paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon olive oil (for frying seeds)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the garlic.
  2. Roast the Garlic: Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and place it in the oven. Roast for 30-35 minutes until the garlic cloves are soft, caramelized, and fragrant.
  3. Prepare the Pumpkin and Onion: While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.
  4. Add the Pumpkin: Add the diced pumpkin to the pot with the onion and sauté together for another 5-7 minutes to begin softening the pumpkin.
  5. Add Broth and Seasonings: Pour in 4 cups of vegetable broth, then stir in 1 teaspoon ground sage, salt, and black pepper to taste. Bring the mixture to a gentle simmer, cover the pot, and cook for about 20 minutes or until the pumpkin is tender when pierced with a fork.
  6. Make the Pesto: In a food processor, combine the roasted garlic cloves (squeezed from the head), fresh sage leaves, fresh basil leaves, Parmesan cheese (if using), and 2 tablespoons olive oil. Blend until smooth and creamy, then set aside.
  7. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
  8. Finish the Soup: Stir the roasted garlic sage pesto and 1 cup of heavy cream or coconut milk into the blended soup. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Prepare the Spicy Fried Pumpkin Seeds: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pumpkin seeds, paprika, and red pepper flakes. Sauté for 5-7 minutes, stirring frequently, until the seeds are golden, crispy, and fragrant.
  10. Serve: Ladle the warm soup into bowls and generously sprinkle the spicy fried pumpkin seeds on top for added texture and flavor. Enjoy immediately.

Notes

  • For a vegan version, substitute heavy cream with full-fat coconut milk.
  • The Parmesan cheese in the pesto is optional; omit for a vegan or dairy-free option.
  • If you don’t have fresh sage, dried sage can be used but reduce quantity to 1 teaspoon in the pesto to avoid bitterness.
  • To save time, use pre-roasted or jarred garlic but fresh roasted garlic provides the best flavor.
  • Be cautious with red pepper flakes and adjust according to your preferred spice level.
  • Use a neutral oil like olive oil for frying pumpkin seeds to avoid overpowering the flavors.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: pumpkin soup, roasted garlic soup, sage pesto, spicy pumpkin seeds, fall soup recipe, creamy pumpkin soup

Find it online: https://mixitwitjoe.com/roasted-garlic-sage-pesto-pumpkin-soup/