Warm up with a bowl of this Creamy Pumpkin Soup with Sage Pesto! This rich and creamy soup is made with roasted pumpkin and topped with a vibrant sage and pepita pesto that adds a punch of flavour, making it the perfect cozy dish for chilly nights.
There’s nothing quite like a comforting bowl of creamy pumpkin soup, unless it’s a bowl full of creamy pumpkin pasta. Or is that just me?
This recipe takes classic pumpkin soup to a whole new level, combining the natural sweetness of pumpkin to caramelised nutty perfection. Add in a dollop of homemade, aromatic sage and pepita pesto and a swirl of cream, the result is a bowl of pure comfort that’s not only delicious but also bursting with flavour.
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Why you’ll Love this Creamy Pumpkin Soup with Sage Pesto Recipe
- Customisable Texture. This pumpkin soup recipe makes a deliciously thick and creamy soup. Want a more traditional, thinner cream of pumpkin soup? Simply add less pumpkin as shown in the recipe card below!
- Easy. This is an easy pumpkin soup recipe and comes together quickly, with the oven doing most of the heavy lifting.
- Customisable. Add your favourite toppings or feel free to play with different herbs in the pesto if you’re not a fan of sage!
- Make Ahead. This Creamy Pumpkin Soup with Sage Pesto can be made ahead of time and stored in the fridge, making it a fantastic option for meal prep.
- Perfect for Entertaining. Impress your guests with this beautiful, flavourful soup that looks as good as it tastes.
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What is Pesto?
Pesto is a classic Italian sauce that’s traditionally made by blending fresh basil, garlic, pine nuts, parmesan and olive oil. The combination creates a vibrant green paste that’s packed with herby flavour. Pesto is incredibly versatile and can be used in a variety of dishes, from pasta to sandwiches, or even as a soup topper.
From the Italian word ‘pestare’, meaning to pound, pesto was traditionally made with a mortar and pestle. Nowadays, you can whip up a quick pesto in a blender, and there are many riffs on the classic Genovese pesto to try, including sundried tomato pesto, spinach or rocket pesto, mint pesto, pistachio pesto, and of course, sage pesto made with pepitas, otherwise known as pumpkin seeds. This twist on traditional pesto not only adds depth to the soup but also pairs beautifully with the pumpkin.
Creamy Pumpkin Soup with Sage Pesto Recipe Ingredients
Here’s what you’ll need to make roasted pumpkin soup with pesto topping:
For the Soup
- Pumpkin. Sweet and hearty, pumpkin provides the base for this creamy soup. Roasting the pumpkin instead of boiling it brings out a stronger, caremalised pumpkin flavour with none of the wateriness. I like to use a mix of butternut and kent pumpkins for this soup, but if you prefer a more classic, sweeter soup, use all butternut.
- Red onion. The savoury notes of roasted red onion adds a depth of flavour which keeps this pumpkin soup from being one note.
- Vegetable Stock. You’ll need some homemade or store-bought vegetable stock. You can use chicken stock, if you prefer, or water, but not beef stock or fish stock.
- Cream. For a velvety finish, cream gives the soup its luxurious texture and richness. It’s optional, but highly recommended.
For the Sage Pesto
- Sage. The star ingredient for this pesto, sage brings an earthy aroma and flavour, a perfect pairing with pumpkin.
- Parsley. Fresh parsley adds a burst of freshness to the pesto, balancing the sage from becoming too bitter, which can happen in large quantities.
- Garlic. Fresh garlic adds a pungent kick to the overall flavour of the pesto and the creamy pumpkin soup.
- Lemon juice and zest: Bright and zesty, lemon juice and zest adds a refreshing note to the pesto.
- Parmesan. Freshly grated parmesan is what gives all pestos that savoury, umami flavour.
- Extra Virgin Olive Oil. Olive oil binds the pesto together and adds richness. Olive oil is used in pesto in part for the overall mouthfeel, which you won’t get with vegetable or canola oil. A substitute for extra virgin olive oil in any pesto is olive oil or grapeseed oil.
- Salt. Essential for enhancing and balancing the flavours in both the soup and pesto. Add the salt to taste AFTER you’ve mixed through the parmesan.
How to Make this Creamy Pumpkin Soup with Sage Pesto
- Prepare the vegetables. Start by chopping the pumpkin and red onion and spreading them out on a baking tray. Top with olive oil, salt and pepper and sage leaves, and roast until tender and caramelised.
- Make the soup. Once roasted, tip the vegetables and sage leaves into a large saucepan and add the vegetable stock. Bring to a boil and then reduce the heat and let simmer for 5 minutes to meld the flavours. Take off the heat and allow to cool slightly while you make the pesto.
- Make the sage pesto. In a food processor, combine the parsley, sage, garlic, lemon zest and juice, parmesan and olive oil. Pulse until smooth and well combined. Taste and add salt if needed (depending on your brand of parmesan).
- Blend the soup. Using an immersion blender, blend the soup until smooth and creamy. Stir in the cream and season with salt to taste. Serve!
How to Serve this Creamy Pumpkin Soup with Sage Pesto
Serve this creamy pumpkin soup hot, topped with an extra swirl of cream, a generous dollop of sage pesto, and a sprinkle of pepitas. This soup pairs wonderfully with crusty bread and a fresh salad for a complete meal.
Storage and Leftovers
If you have any leftovers, store the soup in an airtight container in the fridge for up to 4 days. The sage pesto can also be stored in the fridge for up to a week, or it can be frozen for up to 1 month. Reheat the soup on the stovetop, adding a splash of stock or water to loosen it up if needed.
Creamy Pumpkin Soup with Sage Pesto Recipe FAQs
What other herbs can I use in the pesto?
Feel free to experiment with different herbs such as only parsley, a mix of parsley and oregano, or make a classic basil pesto.
Can I freeze the soup?
Maybe. If you add the cream to the soup, then no, it won’t freeze well because the cream will split and you’ll end up with a funky texture when you try to reheat it. If you want to freeze this soup, don’t add the cream to the soup, add it to individual bowlfuls instead. Then it can be frozen for up 3 months. Make sure to thaw the soup before reheating gently.
What can I use if I don’t have a blender or immersion blender?
No blender, no problem! You can still achieve a smooth soup by mashing the pumpkin with a potato masher or using a fork to break it down as much as possible. For an even creamier texture, pass the mashed pumpkin through a fine sieve or colander, using the back of a spoon to press it through. The soup will be a little chunkier but still delicious and comforting.
Can I make this soup ahead of time?
Absolutely! This Creamy Pumpkin Soup with Sage Pesto can be made a day or two in advance and stored in the fridge. Just reheat it gently on the stovetop when you’re ready to serve.
What type of pumpkin is best for this soup?
A mix of butternut pumpkin and kent pumpkin keeps the soup from being too sweet. If you like a classic cream of pumpkin soup, use all butternut, and if you prefer a more savoury pumpkin soup, use all kent.
Can I make this soup dairy-free?
Yes, you can! You can leave the cream out of the soup completely, or swap out the cream for coconut cream as a substitute. For the pesto, make sure to use a vegan parmesan or try using nutritional yeast (but the quantities will differ).
It’s always soup season! Try these soup recipes too:
Have you made this Creamy Pumpkin Soup with Sage Pesto yet? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Recipe
Creamy Pumpkin Soup with Sage Pesto
Ingredients
For the Creamy Pumpkin Soup
- 1 kg butternut pumpkin
- 500 g kent pumpkin
- 1 red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 sage leaves
- 1 litre vegetable stock
- ¼ cup heavy cream, plus extra to serve
For the Sage Pesto
- 10 g punnet parsley
- 10 g punnet sage
- ¼ cup pepitas
- 2 garlic cloves
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 50 g parmesan, freshly grated
- 1/3 cup extra virgin olive oil
Instructions
- Preheat the oven to 200C and line a baking tray with baking paper.
- Chop the pumpkin into small, even cubes, and quarter the red onion. Spread out on the prepared baking tray and drizzle over the olive oil and salt and pepper evenly, then add the sage leaves. Place into the oven and roast until fork tender and caramelised around the edges, about 30-35 minutes.1 kg butternut pumpkin, 500 g kent pumpkin, 1 red onion, 2 tablespoons olive oil, Salt and pepper to taste, 6 sage leaves
- Once roasted, tip the vegetables and sage leaves into a large saucepan or dutch oven and add the vegetable stock. Bring to a boil and then reduce the heat to medium and let simmer for 5 minutes. Take off the heat and allow to cool slightly while you make the pesto1 litre vegetable stock
- To make the pesto, combine the parsley, sage, garlic, lemon zest and juice, parmesan and ⅓ cup extra virgin olive oil to a food processor. Pulse until smooth and well combined, scraping down the edges of the food processor if necessary, and adding more olive oil, a little at a time, until the desired consistency is reached. Taste and add salt if needed (depending on your brand of parmesan). Spoon out into a small serving bowl and set aside.10 g punnet parsley, 10 g punnet sage, ¼ cup pepitas, 2 garlic cloves, Zest of 1 lemon, 2 tablespoons lemon juice, 50 g parmesan, 1/3 cup extra virgin olive oil
- To finish the soup, use an immersion blender to blend the soup until smooth and creamy. Stir in the cream and taste, adjusting the seasoning if needed.¼ cup heavy cream
- To serve, top with an extra swirl of cream, a generous dollop of sage pesto, and a sprinkle of pepitas. Serve alongside crusty, buttered bread and a simple green side salad for a complete meal.
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Notes
- Soup texture – The recipe card as written above makes a thick and creamy soup. If you prefer a more classic, thinner cream of pumpkin soup, only use 1kg of pumpkin, and not 1.5kg. Or alternatively, use the full amount of pumpkin, but add two cups of water when you add the stock.
- See Recipe FAQs for types of pumpkins to use.
