Pumpkin Sage Potluck Soup

Weekend potlucks across America often center on one generous pot that feeds everyone. This pumpkin sage soup gets its silky body from roasted sugar pumpkin and a woodsy lift from fresh sage leaves.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 245 cal
• 5g protein
• 32g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3 lb (about 4 cups roasted flesh) sugar pumpkin or pie pumpkin
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 12 fresh sage leaves
• 4 fresh thyme sprigs
• 5 cups vegetable broth
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/2 cup heavy cream or whole milk
• 1/2 cup apple cider
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/3 cup toasted pumpkin seeds
• optional crusty bread for serving

Instructions

1. 1Heat the oven to 400°F. Halve the pumpkin, scoop out seeds, and cut into wedges. Rub with a little olive oil, salt, and pepper, then roast cut-side down on a parchment-lined sheet until the flesh is fork-tender and lightly caramelized at the edges, 35 to 45 minutes.
2. 2Cool the pumpkin just enough to handle, then scoop the flesh from the skin into a bowl; you want silky, sweet puree without stringy bits.
3. 3Meanwhile, dice the onion, carrots, and celery into even small pieces. Mince the garlic and finely chop half the sage leaves, keeping the rest whole for garnish.
4. 4In a heavy Dutch oven over medium heat, warm olive oil and butter until the butter foams. Add the onion, carrots, and celery with salt; sweat until soft and translucent with no browning, 8 to 10 minutes.
5. 5Stir in the garlic, chopped sage, thyme sprigs, cinnamon, and nutmeg for 1 minute until fragrant. Pour in the apple cider and scrape up any fond so the pot smells sweet and herbal.
6. 6Add the roasted pumpkin flesh and vegetable broth. Bring to a gentle simmer, then cook uncovered 15 minutes so the flavors marry and the vegetables fully soften.
7. 7Remove the thyme sprigs. Blend the soup with an immersion blender until completely smooth and velvety, or work in batches in a countertop blender with the lid vented. Return to the pot over low heat.
8. 8Stir in the cream, then season generously with salt and pepper. Keep at a bare simmer 3 to 5 minutes; the soup should coat a spoon without feeling heavy.
9. 9In a small skillet, crisp the remaining whole sage leaves in a touch of oil until they darken and turn shatter-crisp, about 30 seconds per side; drain on paper towel.
10. 10Ladle into a wide tureen or individual bowls. Top with toasted pumpkin seeds and fried sage. Serve with crusty bread so guests can share family-style at the table or pack for a work lunch thermos.