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Creamy Pumpkin Soup with Toasted Sage – Best Easy Fall Recipe

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This velvety pumpkin soup is savory with a whisper of sweetness, topped with crispy sage leaves. It’s quick, easy, and perfect for fall gatherings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 can (15 ounces) pumpkin puree
  • 3 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons olive oil or butter
  • Flaky sea salt for finishing

Instructions

  1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the salt, pepper, cinnamon, nutmeg, and ginger. Cook for about 30 seconds, stirring constantly.
  3. Pour in the pumpkin puree and vegetable broth. Stir until fully incorporated and smooth.
  4. Bring the soup to a gentle boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, work in batches and be careful with hot liquid.)
  6. Stir in the coconut milk and maple syrup (if using). Taste and adjust seasoning as needed.
  7. While the soup simmers, heat the olive oil or butter in a small skillet over medium heat. Add the sage leaves one at a time and cook for 15-30 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
  8. Ladle the soup into bowls. Top with a few toasted sage leaves and a drizzle of good olive oil if desired. Serve immediately.

Notes

For best results, don’t rush the onions—low and slow creates a sweeter base. Toast the sage just before serving to maintain crunch. Use full-fat coconut milk for a luxurious texture. The soup thickens as it sits; thin with broth when reheating. Make ahead: flavors deepen overnight.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, toasted sage, fall soup, easy pumpkin soup, dairy-free soup, gluten-free soup

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