Roasted Pumpkin Sage Soup
Roasted pumpkin blended until velvety and finished with crisp sage leaves and toasted pumpkin seeds for a soup that tastes like the best parts of fall.
Roasting the pumpkin first, rather than boiling it, keeps its flavor concentrated and slightly caramelized instead of watery. A handful of fried sage leaves adds an earthy, almost nutty crunch that plays off the smooth puree underneath. Finish each bowl with toasted pumpkin seeds for texture.
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
6
Level
Medium
Calories
210 / serving
Ingredients
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