Roasted Pumpkin & Apple Soup with Sage
A velvety soup that blends sweet roasted pumpkin with crisp apples and fragrant sage for a bowl of comfort.
Serving Suggestion:
Top with a drizzle of olive oil or crème fraîche, sprinkle with toasted pumpkin seeds, and serve with sourdough from your favorite market baker.
Ingredients (serves 4–6):
- 1 medium pumpkin or kabocha squash (about 2 lbs), peeled, seeded, and cubed
- 2 crisp apples (like Fuji or Honeycrisp), peeled, cored, and chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken stock
- 2 tbsp olive oil or butter
- 1 tsp fresh sage, chopped (plus extra leaves for garnish)
- ½ tsp cinnamon (optional)
- Salt & pepper to taste
- Splash of cream or coconut milk (optional for extra richness)
Directions:
- Preheat oven to 400°F. Toss pumpkin cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until golden and tender.
- In a large pot, sauté onion and garlic until fragrant. Add roasted pumpkin, apples, stock, sage, and cinnamon. Bring to a simmer for 15 minutes.
- Blend until smooth using an immersion blender (or in batches in a regular blender). Adjust seasoning to taste.
- Stir in cream if using, then ladle into bowls.
Serving Suggestion:
Top with a drizzle of olive oil or crème fraîche, sprinkle with toasted pumpkin seeds, and serve alongside a crusty loaf of sourdough from your favorite farmers market baker!