Creamy Pumpkin Soup with Sage Pesto

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.

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Course: Appetizer, Mains, Soup, Vegetables, Vegetarian

Cuisine: Western

Diet: cream, lemon, onions, parmesan, parsley, pepitas, pumpkin, Sage, stock

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Author: Eff | Food Daydreaming

Equipment

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 pesto
1 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.

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