This delicious pumpkin soup is the perfect fall recipe. It’s creamy, flavorful, and whips up in (drumroll please) about 15 minutes. This is huge for me since I am a big fan of creamy fall soups, but also hate breaking down the usual fall soup culprits (looking at you, butternut squash). This recipe hacks that process by using canned pumpkin. BUT it still tastes like it was a real labor of love. ‘Tis the fall season for a trick that’s also a treat.
YOU’LL LOVE THIS SOUP
- It’s crazy quick to make. There is hardly any prep and yet this soup tastes so complex, you can claim you were laboring over this soup all day (I won’t tell).
- It’s so creamy. Thanks to the oil, “butter” and almonds, this soup is remarkably velvety while also feeling light. Really! It’s the perfect vessel for your favorite fall sammie or as a meal all on its own.
- It packs a healthful punch. Using almonds instead of more traditional cream soup ingredients (such as heavy whipping cream) keeps the silky texture while reducing the amount of saturated fat. What’s more, almonds are a good source of protein and fiber. Yay for healthified meals!
First, add your "butter", oil, sage, and (optional) onions to your pot on medium heat. Cook, stirring occasionally, until butter has turned a light caramel color (about 4 minutes).
Then, mix your corn starch into your veggie stock. Then, add the remaining ingredients to the pot, stir, and bring to a gentle boil. Once boiling, reduce heat to a light simmer.
Once your soup has simmered for around 5 minutes, carefully pour your soup into a blender. Remove the center part of the lid and place the lid onto the blender. Using a clean kitchen towel over the hole in the lid, blend until soup is visibly smooth and has lightened in color.
Ladle your soup into bowls and top with whatever you choose. I love pepitas (those green pumpkin seeds), a drizzle of coconut milk, and a little smoked paprika.
- Make sure you are using canned plain pumpkin and NOT pumpkin pie filling! When in doubt, check the ingredients list. If the only ingredient is pumpkin, you’re golden.
- The soup might look a little dark orange at first, but once it is blended it brightens up into a pretty light orange!
- I love using fresh sage in this recipe, but I have left recommendations for using dried as well in case you can't get a hold of the fresh stuff.
OTHER PUMPKIN RECIPES YOU’LL LOVE:
Brown "Butter" and Sage Pumpkin Soup
FOR THE SOUP
- 1 tablespoon vegan "butter" (or: regular butter if not vegan)
- 1 tablespoon shallot-infused olive oil (or: 1 tablespoon oil of choice and 8 oz chopped onion)
- 3 fresh sage leaves (or: ¼ teaspoon ground sage)
- 3 cups unsalted vegetable stock
- 1 tablespoon corn starch
- ½ cup blanched almonds
- 1 15 oz can pureed pumpkin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper (optional)
- salt and pepper to taste
- Brown: Add the oil, "butter", sage, and (optional) onions to a soup pot on medium heat. Sautee until butter is a light caramel color (about 4-5 minutes).
- Simmer: Add the rest of the ingredients to the pot, bring to a boil, then turn heat to low and allow to simmer for about 5 minutes.
- Blend: Carefully pour soup into blender. Remove center of blender lid (to allow steam to escape) and place lid on blender. Holding clean towel over hole in lid, blend on med-high until soup has visibly lightened in color and appears smooth
- Top: Add optional toppings, or use as a vessel for your favorite sandwich.
- Store: This soup stores great in the fridge for 3-4 days. Frozen, it can last up to 3 months.
- I have also used almonds with the skin on and the soup has still turned out very creamy, perhaps with a slightly more nutty flavor.
- Salt and pepper to taste, but as a reference I like to use about ½ teaspoon of salt and several cracks of fresh cracked pepper.
- This recipe serves about four, where each serving is about 1 ⅔ cup. This soup can also easily be serve two as a heartier meal.
This recipe was inspired by Cooking Light's Pumpkin Soup with Almonds and Sage