Ingredients
- 1 cup white or yellow onion, diced
- 1 to 2 tablespoons olive oil
- 2 to 3 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 29 ounces pure pumpkin puree (about 4 cups)
- 4 cups chicken broth
- 2 cups water
- 2 sage leaves
- 1 to 2 teaspoons light brown sugar (optional)
- 1/4 cup heavy cream or half and half, plus more for serving
- Roasted pumpkin seeds, for garnish
Instructions
- In a large stockpot, heat the olive oil over medium heat and sauté the diced onions until soft and translucent.
- Add the minced garlic, crushed red pepper flakes, and nutmeg, and sauté for 1-2 minutes more until fragrant.
- Add the salt, black pepper, pumpkin puree, chicken broth, water, and sage leaves to the pot. Bring the mixture to a boil.
- Reduce the heat to low and simmer for 20-30 minutes, or until the soup has thickened and reduced.
- Remove the sage leaves and discard them. Stir in the brown sugar and heavy cream. Taste and adjust seasoning with more sugar, salt, and pepper as desired.
- Transfer the soup to a blender (or use an immersion blender) and puree until smooth. Return the soup to the pot to reheat.
- Serve with a drizzle of heavy cream, roasted pumpkin seeds, and a sprinkle of herbs if desired.
Notes
- If you prefer a sweeter soup, add more brown sugar to taste.
- For a spicier kick, increase the crushed red pepper flakes or add a dash of cayenne pepper.
- This soup pairs well with crusty bread or a grilled cheese sandwich for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
