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Creamy roasted pumpkin and carrot soup topped with crispy sage, roasted pumpkin seeds and a light swirl of cream.

Easy Roasted Pumpkin and Carrot Soup with Crispy Sage

A creamy roasted pumpkin and carrot soup with caramelized vegetables, warm savory spices, and buttery crispy sage for an easy and cozy fall dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Roasted Pumpkin and Carrot Soup
  • 4 cups peeled and cubed fresh cooking pumpkin about 1½ pounds
  • 4 medium carrots peeled and cut into chunks
  • 1 medium yellow onion cut into wedges
  • 4 garlic cloves peeled
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon freshly ground black pepper plus more to taste
  • 4 cups low-sodium vegetable broth plus more as needed
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup heavy cream
  • Crispy Sage & Toppings
  • 12 –16 fresh sage leaves completely dry
  • 2 tablespoons unsalted butter
  • ¼ cup roasted pumpkin seeds
  • Heavy cream for an optional finishing swirl

Method
 

  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Peel and seed the pumpkin and cut the flesh into approximately 1-inch chunks.
  3. Peel and chop the carrots into thick pieces.
  4. Cut the onion into wedges and peel the garlic.
  5. Spread pumpkin, carrots, onion, and garlic over the baking sheet.
  6. Drizzle with olive oil and season with salt and black pepper.
  7. Toss and spread into a single layer.
  8. Roast for 30–35 minutes, turning once halfway through, until tender with caramelized edges.
  9. Transfer the roasted vegetables to a large soup pot.
  10. Add vegetable broth, thyme, ginger, and nutmeg.
  11. Bring to a gentle simmer and cook for 10 minutes.
  12. Remove from heat and blend until smooth using an immersion blender.
  13. Add additional broth if necessary to adjust the consistency.
  14. Return to low heat and stir in the heavy cream.
  15. Taste and adjust seasoning.
  16. Melt butter in a small skillet over medium heat.
  17. Add completely dry sage leaves.
  18. Fry approximately 20–30 seconds per side, watching closely.
  19. Transfer crispy sage to a paper towel.
  20. Ladle soup into bowls.
  21. Top with crispy sage and roasted pumpkin seeds.
  22. Add a small cream swirl if desired and serve.

Notes

  • Use sugar pumpkin, pie pumpkin, or another pumpkin intended for cooking rather than a large carving pumpkin.
  • Give the vegetables enough room on the baking sheet so they roast instead of steam.
  • Roast until genuine caramelized edges develop.
  • Keep the ginger and nutmeg subtle so the soup remains savory.
  • Add extra broth after blending if the soup is too thick.
  • Don't vigorously boil after adding heavy cream.
  • Sage must be completely dry before frying.
  • Make crispy sage shortly before serving.
  • Refrigerate soup for up to 4 days.
  • For freezing, freeze before adding cream for the best texture.