How To Make Roasted Pumpkin Sage Soup
Make those cold winter nights more bearable with a bowl of sage soup! It’s loaded with creamy pumpkin and simple seasonings for a warm dish.
Heat the oven to 400 degrees F.
Using a heavy, sharp knife, cut the pumpkins in half.
Scoop out the seeds, then place the pumpkins on a baking sheet.
Bake for 1 to 1½ hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. Makes about 5 cups.
Add the butter to a large pot or Dutch oven on medium heat.
Add the shallots, then sauté for 4 minutes until tender.
Add the garlic, then cook for an additional minute.
Add the pumpkin and broth to the pot, along with sage, salt and pepper, then bring to a boil.
Let simmer while covered for 15 minutes.
Blend the mixture in a blender or immersion blender, then blend until smooth.
Garnish with light sour cream and sage.
Serve, and enjoy!
- Calories: 261.78kcal
- Fat: 5.46g
- Saturated Fat: 2.51g
- Trans Fat: 0.09g
- Monounsaturated Fat: 1.84g
- Polyunsaturated Fat: 0.59g
- Carbohydrates: 49.23g
- Fiber: 4.75g
- Sugar: 20.01g
- Protein: 11.43g
- Cholesterol: 11.87mg
- Sodium: 1787.95mg
- Calcium: 170.44mg
- Potassium: 2188.31mg
- Iron: 5.76mg
- Vitamin A: 2345.45µg
- Vitamin C: 52.37mg
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