Pumpkin Patch Soup
This is a velvety smooth, savory soup that will warm you from head to toe on a chilly fall day. Top with my buttery, homemade sourdough sage croutons and a dollop of sweet cream for a delicious supper that will surely fill your tummy!
Prep Time1 hour hr 30 minutes mins
Cook Time30 minutes mins
If using canned pumpkin1 hour hr 5 minutes mins
Course: Soup
Keyword: Fall, Pumpkin
Servings: 10
Pumpkin Soup
- 1 large yellow onion, chopped
- 2 medium carrots, thinly sliced
- 3 tbsp olive oil
- 9 cups fresh, cubed pumpkin (OR 2 cans of pumpkin)
- 3 cans chicken broth (14 and 1/2 ounces each)
- 2 tbsp fresh, minced sage
- 2 - 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp ground nutmeg
Sweet Cream
- 3 ounces cream cheese, softened
- 1/4 cup 2% milk (or other milk of choice)
- 2 tbsp confectioners' sugar
Croutons
- 3 slices sourdough bread, cubed
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 2 tbsp fresh, minced sage
For Pumpkin Soup
In a large pot or Dutch oven, heat olive oil over medium heat and saute onion and carrots for 5 minutes
Add the cubed pumpkin (or canned if using); cook for 5 - 6 more minutes
Stir in chicken broth, fresh sage, minced garlic, salt, pepper, and nutmeg; bring to a boil
Reduce heat. Cover and simmer for 15 - 20 minutes, or until the pumpkin is fork tender
Cool slightly. Use a blender to process soup in batches, or use an immersion blender to blend directly in the pot
Garnish soup with sweet cream and croutons and serve
For Croutons
Place bread in a small bowl. Drizzle with olive oil and butter
Sprinkle with sage and toss to coat
Transfer to a small skillet. Cook over medium heat, stirring frequently, until lightly toasted (about 6 - 8 minutes)
- Quick Version - If you are short on time, feel free to substitute the roasted pumpkin with two cans of pumpkin instead!
- Meat Version - To make this a bit more hearty, you can add in browned sausage once the soup is pureed (I like to use the Jimmy Dean Sage breakfast sausage - it is delish!)
- Substitute - You can also use roasted butternut squash in place of roasted pumpkin for a twist on the original recipe