Description

This Pumpkin Soup with Sage Pesto and Spicy Fried Pumpkin Seeds is a cozy, gourmet twist on classic fall soup. Roasted pumpkin and garlic create a rich, earthy base, while coconut milk adds creaminess and maple syrup balances with subtle sweetness. A dollop of sage-pistachio pesto and a crunchy topping of chili-spiced pumpkin seeds make this soup luxurious, comforting, and perfect for autumn dinners or festive holiday gatherings.

Ingredients

For the Soup

1 large sugar or pie pumpkin (halved, seeds reserved)

1 tablespoon olive oil

Salt and pepper, to taste

6 tablespoons unsalted butter (or olive oil for dairy-free)

2 small shallots, chopped

1 teaspoon fresh thyme, chopped

4 cups chicken broth (or vegetable broth for vegan)

1 cup coconut milk

1 cup water

1 teaspoon cayenne pepper (adjust to taste)

¼ teaspoon nutmeg

1 tablespoon pure maple syrup

Pinch of crushed red pepper flakes

For the Sage Pesto

1 head roasted garlic (or 1 raw garlic clove)

1 cup fresh parsley

½ cup fresh sage leaves

¼ cup shelled pistachios (or walnuts/almonds)

¼ cup olive oil

¼ cup blue cheese (or substitute feta, goat cheese, or Parmesan)

¼ teaspoon black pepper

For the Spicy Fried Pumpkin Seeds

Reserved pumpkin seeds

1 tablespoon coconut milk

1 tablespoon flour

1 teaspoon chipotle chili powder (or smoked paprika for milder flavor)

¼ teaspoon brown sugar

½ teaspoon black pepper

Salt, to taste

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Instructions

Roast pumpkin & garlic: Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, and set them aside. Rub pumpkin halves with olive oil, season with salt and pepper, and place on a baking sheet. Trim the garlic head, drizzle with olive oil, wrap in foil, and roast alongside pumpkin for 45 minutes, or until tender. Let cool.
Make pumpkin puree: Squeeze roasted garlic from skins and mash. Scoop pumpkin flesh into a blender with 1 cup broth and blend until smooth.
Cook soup base: In a large pot, melt butter (or heat olive oil) and sauté shallots until soft. Add thyme, then stir in pumpkin puree, remaining broth, coconut milk, water, cayenne, nutmeg, maple syrup, and red pepper flakes. Simmer for 15–20 minutes.
Prepare sage pesto: Blend roasted garlic, parsley, sage, and pistachios until finely chopped. Slowly stream in olive oil. Add cheese and black pepper; pulse until combined.
Fry pumpkin seeds: Toss reserved seeds with coconut milk and flour. Heat oil in a skillet and fry until browned and puffed. Drain and toss with chili powder, sugar, pepper, and salt.
Assemble: Serve soup in bowls (or roasted pumpkin shells). Top with a spoonful of sage pesto, a handful of fried seeds, and an optional drizzle of coconut milk.

Notes

Make it vegan by using vegetable broth, olive oil, and dairy-free cheese (or omit cheese).
Add roasted carrots or sweet potatoes for a deeper flavor.
Swap pistachios for walnuts or almonds in the pesto.
Use smoked paprika instead of chipotle for a milder topping.
Serve in roasted pumpkin bowls for a festive holiday presentation.

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Category: Soup
Method: Mixing
Cuisine: American