Regional Spiced Pumpkin Soup with Sage Cream
A smooth and warming pumpkin soup accented with regional spices and topped with a fresh sage-infused cream. This american-inspired soups (vegetarian) ready in about 35 minutes pairs pumpkin puree, medium, diced yellow onion, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups pumpkin puree
- 1 medium, diced yellow onion
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 6 leaves fresh sage leaves
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 4 cups pumpkin puree, 3 cups vegetable broth, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 15 minutes to blend flavors.
- Step 3: While soup simmers, gently heat 1/2 cup heavy cream in a small saucepan over low heat. Add 6 fresh sage leaves and steep for 5 minutes until cream is infused and slightly thickened.
- Step 4: Remove sage leaves from cream. Use an immersion blender to puree the soup until smooth and creamy.
- Step 5: Serve soup hot, drizzled with warm sage cream and garnished with a fresh sage leaf if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Spiced Pumpkin Soup with Sage Cream take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Regional Spiced Pumpkin Soup with Sage Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin puree from drying out.
Can I substitute ingredients in Regional Spiced Pumpkin Soup with Sage Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Regional Spiced Pumpkin Soup with Sage Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Regional Spiced Pumpkin Soup with Sage Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
