---
title: Roasted Pumpkin Sage Soup
description: Pumpkin season is in full swing, and this pumpkin sage soup is the perfect first course for any meal. Totally optional, but I love using hollowed out pumpkins as a bowl for a beautiful presentation.
prep_time: 5 minutes
cook_time: 1 hour 40 minutes
servings: 5
category: lunch
source: https://www.skinnytaste.com/roasted-pumpkin-sage-soup
tags:
  - vegetarian
  - vegan
  - soup
  - fall
image: https://roux.roo.lol/recipe-images/roasted-pumpkin-sage.webp
---

Heat the oven to 400°F.

Using a heavy, sharp #knife, cut the @sugar pumpkin{2%medium} (about 6 lbs total) in half. Scoop out seeds and place on a #baking sheet; bake for {1 - 1.5%hours}.

When the pumpkin is cooked and cool enough to handle, use a #spoon to scoop out the flesh. This should make about 5 cups.

Add @butter{1%tbsp} (or olive oil for dairy-free or whole30) to a large #pot or #Dutch oven, on medium heat; add @shallot{3/4%cup} (diced) and sauté until tender, about {4%minutes}.

Add @garlic{3%cloves} (chopped) and cook an additional {1%minute}.

Add pumpkin and @chicken broth{4%cups} (fat free, low sodium; vegetarians can use vegetable stock) to the pot, along with @fresh sage{1%tbsp}, @salt{} and @fresh pepper{} to taste and bring to a boil. Simmer, covered for about {15%minutes}.

Blend in a #blender or #immersion blender and blend the soup until smooth.

(Optional) Garnish with @reduced fat sour cream{} (or 0% Greek yogurt) and extra sage.