Pumpkin Soup with Sage and Nutmeg

Pumpkin Soup with Sage and Nutmeg
Ingredients:

1 medium pumpkin (about 4-5 lbs), peeled, seeded, and cut into cubes (or about 4 cups canned pumpkin puree, if you’re short on time)
2 tbsp olive oil (for roasting)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth for a richer flavor)
1/2 cup coconut milk (or heavy cream for a richer option)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tbsp fresh sage, chopped (or 1 tsp dried sage)
Salt and pepper, to taste
Optional garnish: Crumbled crispy sage leaves, sour cream, or toasted pumpkin seeds
Instructions:
1. Roast the Pumpkin:
Preheat your oven to 400°F (200°C).
Toss the pumpkin cubes with 1 tbsp of olive oil, salt, and pepper. Spread them evenly on a baking sheet in a single layer.
Roast the pumpkin for 25-30 minutes, or until it’s fork-tender and caramelized on the edges. Remove from the oven and set aside to cool slightly.
2. Sauté the Aromatics:
While the pumpkin is roasting, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for about 5-7 minutes, or until softened and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Make the Soup:
Add the roasted pumpkin (or canned pumpkin puree) to the pot with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to meld the flavors together.
Use an immersion blender to purée the soup until it’s smooth and creamy. (If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.)
4. Add the Creaminess and Spices:
Stir in the coconut milk (or heavy cream) and ground nutmeg, cinnamon, and chopped sage. Taste and adjust the seasoning with salt and pepper as needed.
Let the soup simmer for another 5-10 minutes, allowing the flavors to combine.
5. Serve:
Ladle the soup into bowls. Optional: Garnish with crispy sage leaves, a swirl of sour cream, or some toasted pumpkin seeds for extra texture and flavor.
Serve with crusty bread or a warm baguette on the side.