Go Back

Creamy Pumpkin Soup with Sage and Heavy Cream

Creamy pumpkin soup with sage and heavy cream is simmered on the stovetop, then blended until smooth. A splash of cream stirred in at the end gives this savory soup a silky finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh sage chopped
  • 2 can (15 oz) pumpkin puree
  • 4 cup chicken broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 0.5 cup heavy cream

Equipment

  • 1 4-quart pot
  • 1 immersion blender

Method
 

  1. Melt the butter in a 4-quart pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and sage and cook for 30 seconds, until fragrant.
  4. Add the pumpkin puree, chicken broth, salt, pepper, and nutmeg, and stir to combine.
  5. Bring to a gentle simmer over medium-high heat.
  6. Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally.
  7. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream and warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend thoroughly before stirring in the cream. Refrigerate leftovers for up to 4 days; freezing is suitable, though the texture may change slightly, so reblend after thawing. For a dairy-free version, use plant-based butter and coconut cream.