If you’re looking for a cozy, soul-comforting soup that’s bursting with flavor and texture, I absolutely love sharing my Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe. It’s one of those fall recipes that feels like a warm hug in a bowl, but brightened up with fresh herbs and a bit of heat from crispy fried pumpkin seeds. When I first tried roasting the garlic alongside the pumpkin, it transformed this soup into something unforgettable, and I promise you’ll fall for it as much as I have—it’s a delightful twist on pumpkin soup that everyone raves about!
Why You’ll Love This Recipe
- Complex Flavors Made Simple: Roasting garlic and pumpkin together unlocks a deep, naturally sweet flavor that makes this soup super rich without needing complicated ingredients.
- Fresh Herb Goodness: The sage pesto adds an unexpected but perfectly earthy freshness that balances the creamy pumpkin beautifully.
- Textural Delight: Spicy fried pumpkin seeds give this soup a crunchy kick, making every spoonful interesting and satisfying.
- Perfect for Entertaining: Serving the soup in roasted pumpkin bowls is a showstopper that your guests will love and remember.
Ingredients You’ll Need
These ingredients work together to create a soup that’s creamy, savory, and just a little bit spicy. When shopping, try to find fresh herbs and a good quality pumpkin—pie pumpkins tend to be sweeter and easier to work with.
- Large sugar or pie pumpkin: Ideal for sweetness and smooth texture, plus you’ll use the seeds for frying.
- Olive oil: For roasting and bringing out the natural flavors.
- Salt and pepper: Essential seasoning to make everything pop.
- Unsalted butter: Adds richness and helps soften shallots for the soup base.
- Small shallots: These bring a mild onion flavor that won’t overpower the pumpkin.
- Fresh thyme: A fragrant herb that complements pumpkin beautifully.
- Chicken broth: Creates the savory liquid base—feel free to use vegetable broth if you prefer.
- Coconut milk: For creamy texture and a hint of tropical sweetness.
- Water: To adjust soup consistency.
- Cayenne pepper: Adds a welcome spicy warmth.
- Nutmeg: Classic spice that highlights pumpkin’s natural flavor.
- Pure maple syrup: Subtle sweetness to balance heat and earthiness.
- Crushed red pepper flakes: For optional extra kick.
- Sage pesto components: Fresh garlic, parsley, sage, shelled pistachios, olive oil, your choice of blue cheese (or feta/parmesan), and black pepper.
- Fried pumpkin seeds: Reserved pumpkin seeds, coconut milk, flour, chipotle chili powder, brown sugar, black pepper, and plenty of salt for seasoning.
Variations
I love switching things up depending on the season or what I have in my kitchen, and I encourage you to make this your own! You can easily tweak the heat level or swap out herbs to fit your style.
- Herb substitution: If you don’t have fresh sage, try rosemary or thyme alone for an equally earthy vibe – I’ve done this when sage wasn’t in season, and it still tasted wonderful.
- Dairy options: Not a fan of blue cheese? Feta or parmesan work beautifully too, and you can skip cheese entirely for a vegan version.
- Heat tweaks: Adjust the cayenne and chipotle powder to your spice tolerance; my family likes it a bit spicy, but you can dial it down.
- Make it vegan: Swap out chicken broth for vegetable broth, butter for vegan butter, and use your favorite vegan cheese or no cheese at all.
How to Make Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
Step 1: Roast Your Pumpkin and Garlic
Start by preheating your oven to 400°F. Cut your large pumpkin in half (or into fourths if you prefer) and scoop the seeds out—don’t toss those seeds! Rub the pumpkin flesh with olive oil and season it well with salt and pepper. At the same time, prep your garlic by slicing off the top of the bulb to expose the cloves, then drizzle with a little olive oil and cover with foil. Roast the pumpkin and garlic side by side on a baking sheet for about 45 minutes, until the pumpkin is fork tender and the garlic is soft and golden. This step brings out the natural sweetness and depth in both ingredients. Once out, let them cool just enough to handle.
Step 2: Prepare the Pumpkin Puree and Soup Base
Squeeze the roasted garlic cloves out of their skins and mash them with a fork—this roasted garlic is pure magic, trust me. Add the pumpkin to your food processor with one cup of chicken broth and puree until silky smooth; if you don’t have a food processor, mashing by hand works too, just take your time. Next, melt butter in a pot over medium heat and soften your chopped shallots, cooking until fragrant and translucent (about 5 minutes). Toss in fresh thyme and cook for another 30 seconds to release its aroma.
Step 3: Simmer the Soup
Add your pumpkin puree to the pot along with the remaining chicken broth, coconut milk, water, cayenne pepper, nutmeg, maple syrup, and a pinch of crushed red pepper flakes. Give everything a good stir and bring to a gentle simmer. Let it cook slowly for 15 to 20 minutes, which really helps all those flavors meld perfectly. Be sure to stir occasionally so nothing sticks to the bottom—this patience will pay off with rich, balanced flavor.
Step 4: Make the Roasted Garlic Sage Pesto
While your soup simmers, it’s time to whip up the pesto! In a food processor, combine the roasted garlic, fresh parsley, sage, and shelled pistachios. Pulse until they’re finely chopped, then stream in your olive oil. Toss in blue cheese (or your cheese of choice) and pulse just a few more times until everything’s combined—the pesto should be fresh and slightly chunky. Season with salt and a pinch of pepper, and you’ve got yourself a delicious herbal topping that transforms this soup.
Step 5: Fry Up Spicy Pumpkin Seeds
Saving the best for last: those pumpkin seeds! Toss your reserved seeds with coconut milk and flour, which helps achieve a nice crunch. In a small bowl, mix chipotle chili powder, brown sugar, and pepper for your seasoning blend. Heat olive oil over medium heat in a skillet, then carefully add the seeds. Keep stirring continuously so they brown evenly and don’t burn—this takes about 5-7 minutes. Once they’re golden and toasted, drain on paper towels and immediately toss with your seasoning blend plus a generous pinch of salt. These seeds add that addictive spicy crunch you’ll want to sprinkle on everything.
Step 6: Serve and Enjoy!
Ladle your soup into bowls or, for an extra special touch, serve it inside small roasted pumpkin bowls you’ve prepared by rubbing the insides with olive oil, salt, and pepper and baking until tender but still sturdy. Top each bowl with a generous dollop of your sage pesto and a handful of the spicy pumpkin seeds. If you like, drizzle a little coconut milk over the top for richness and aesthetic appeal. Now, grab a spoon and enjoy that perfect blend of creamy, spicy, herbal, and crunchy!
Pro Tips for Making Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
- Don’t Skip Roasting the Garlic: Roasted garlic is softer, sweeter, and much less harsh than raw—it blends beautifully into the soup and pesto.
- Toast Pumpkin Seeds Slowly: Keep the heat medium and stir constantly to prevent burning; this makes your seeds perfectly crunchy with a smoky flavor.
- Use Fresh Herbs: Fresh sage and parsley really make the pesto zing — dry herbs won’t give you the same bright impact.
- Adjust Spice Gradually: Start with less cayenne and chipotle in your seeds—you can always add more after tasting.
How to Serve Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
Garnishes
I love topping this soup with the spicy fried pumpkin seeds—they add such a satisfying crunch and a smoky, spicy kick. The sage pesto is my go-to garnish too, but if you want a bit of creaminess without coconut milk, a dollop of crème fraîche or Greek yogurt works beautifully. A little drizzle of good-quality olive oil or a pinch of extra fresh herbs like sage leaves or thyme really finishes things nicely.
Side Dishes
This soup goes amazingly well with crusty artisan bread or garlic toast—perfect for sopping up every last drop. I sometimes serve it alongside a simple mixed greens salad dressed with lemon vinaigrette to add some refreshing brightness. For a heartier meal, a grilled cheese sandwich or roasted veggies on the side make it extra special.
Creative Ways to Present
For special occasions, serving this soup in little roasted pumpkin bowls is such a showstopper. I’ve also spooned it into hollowed-out bread bowls or served it in pretty ceramic bowls with the pesto and pumpkin seeds artistically drizzled and scattered on top to impress my guests. A sprinkle of edible flowers or microgreens adds an elegant finishing touch that’s sure to wow at your next dinner party.
Make Ahead and Storage
Storing Leftovers
I store any leftover soup in airtight containers in the fridge for up to 3 days. I usually keep the pesto and fried pumpkin seeds separate until serving day to preserve their freshness and texture—nothing kills the crunch faster than sitting in soup!
Freezing
This soup freezes surprisingly well. Just freeze it plain in portion-sized containers without the pesto or seeds. When you’re ready to eat, thaw overnight in the fridge, reheat gently on the stove, then add fresh pesto and crispy seeds at serving time. This way, you get that bright, fresh flavor and delightful crunch every time.
Reheating
I reheat leftovers slowly over low heat on the stovetop, stirring often to avoid scorching. Adding a splash of broth or water can help loosen up the texture if it thickened too much in the fridge. Always add pesto and fried seeds fresh right before serving to keep the flavors vibrant and textures perfect.
FAQs
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Can I make the Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe vegan?
Absolutely! Just swap chicken broth for vegetable broth, use vegan butter instead of regular butter, and replace blue cheese with a vegan cheese or omit it altogether. The coconut milk adds plenty of creaminess on its own.
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How do I store the pesto and fried pumpkin seeds if making ahead?
Keep the pesto in a small airtight container in the fridge and the fried pumpkin seeds in a separate dry container to keep them crunchy. Add both to the soup just before serving.
- Can I use canned pumpkin for this soup?
While using fresh pumpkin gives the best flavor and texture, you can substitute canned pumpkin puree in a pinch. Skip roasting and adjust seasoning to taste, as canned pumpkins can vary in flavor.
- What if I don’t have a food processor?
You can puree the roasted pumpkin and soup base with a blender or mash the pumpkin well by hand. For the pesto, finely chop ingredients with a knife and mix them together with the olive oil and cheese.
- Can I make the soup spicier or milder?
Definitely! Adjust the cayenne pepper in the soup and the chipotle powder in the fried seeds according to your heat preference. Start small—you can always add more.
Final Thoughts
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe has become such a beloved staple in my kitchen, especially as the weather cools. It’s the perfect combination of rich, creamy, spicy, and fresh, with a crunch that keeps you coming back for more. I can’t recommend it enough if you want to wow your family or friends with something comforting yet unique. Give it a try, and I’m pretty sure it’s going to become one of your favorite cozy meals too!
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Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
- Prep Time: 15 mins
- Cook Time: 95 mins
- Total Time: 120 mins
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Description
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds is a comforting, flavorful fall soup featuring roasted pumpkin pureed into a creamy base with coconut milk and chicken broth. Enhanced by savory sage pesto and crunchy, smoky-spiced pumpkin seeds, it’s perfect served in rustic pumpkin bowls for an impressive presentation.
Ingredients
Main Soup Ingredients
- 1 large sugar or pie pumpkin, cut in half with seeds removed (plus 4 small pumpkins if making pumpkin bowls)
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 tbsp unsalted butter
- 2 small shallots, chopped
- 1 tsp fresh thyme, chopped
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup water
- 1 tsp cayenne pepper (adjust to taste)
- ¼ tsp nutmeg
- 1 tbsp pure maple syrup
- 1 pinch crushed red pepper flakes
Sage Pesto Ingredients
- 1 clove head garlic (roasted) or substitute with 1 raw garlic clove
- 1 cup fresh parsley
- ½ cup fresh sage
- ¼ cup shelled pistachios
- ¼ cup olive oil
- ¼ cup crumbled blue cheese (substitute with feta or parmesan if preferred)
- ¼ tsp freshly ground pepper
Spicy Fried Pumpkin Seeds
- Reserved pumpkin seeds from above
- 1 tbsp coconut milk
- 1 tbsp flour
- 1 tsp chipotle chili powder
- ¼ tsp brown sugar
- ½ tsp black pepper
- Lots of salt to taste
- Olive oil for frying
Instructions
- Roast Pumpkin and Garlic: Preheat your oven to 400°F. Cut the large pumpkin in half and scoop out the seeds, reserving them for later. Place the pumpkin halves on a baking sheet and rub with 1 tablespoon olive oil, sprinkled with salt and pepper. Trim the top off the garlic head to expose the cloves, peel off excess skin, drizzle with olive oil, and wrap in foil. Roast both pumpkin and garlic on the same sheet for about 45 minutes or until pumpkin is fork tender and garlic is golden and soft. Allow to cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins and mash them well with a fork, then set aside.
- Puree Pumpkin: Add the roasted pumpkin flesh to a food processor along with 1 cup of chicken broth. Puree until completely smooth. If you don’t have a food processor, mash very well until smooth.
- Sauté Shallots and Build Soup Base: Heat a large pot over medium heat and melt the butter. Add chopped shallots and sauté until soft, about 5 minutes. Stir in the fresh thyme and cook for another 30 seconds. Next, add the pumpkin puree, remaining chicken broth, coconut milk, water, cayenne pepper, nutmeg, pure maple syrup, and crushed red pepper flakes. Stir thoroughly and bring to a low simmer. Let the soup cook gently for 15-20 minutes to meld flavors.
- Prepare Sage Pesto: In a food processor, combine roasted garlic, fresh parsley, sage, and pistachios. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until combined. Add the crumbled blue cheese and pulse a few more times to mix. Season the pesto with salt and freshly ground pepper to taste.
- Fry Pumpkin Seeds: Rinse the reserved pumpkin seeds and pat dry. Toss them in a bowl with 1 tablespoon coconut milk and 1 tablespoon flour to coat. In a separate small bowl, mix chipotle chili powder, brown sugar, and black pepper. Heat olive oil in a skillet over medium heat. Once hot, add the coated pumpkin seeds. Stir continuously with a spoon or spatula to evenly fry until the seeds puff up and turn golden brown, taking care to avoid burning. Remove seeds from skillet and drain on paper towels. Toss immediately with the chili powder mixture and add salt to taste. Adjust seasoning as needed.
- Assemble and Serve: Ladle the hot pumpkin soup into bowls or the prepared roasted pumpkin shells. Add a dollop of sage pesto on top, sprinkle with the spicy fried pumpkin seeds, and if desired, drizzle a little coconut milk over each serving. Enjoy this cozy, flavorful fall soup!
- Optional Pumpkin Bowls: To make pumpkin bowls, scoop out the insides of small pumpkins, rub the insides with olive oil, salt, and pepper. Place them on a baking sheet and bake at 400°F for 20-30 minutes until just tender but still holding their shape.
Notes
- The soup can be made vegetarian by substituting vegetable broth for chicken broth.
- The roasted garlic adds a mellow flavor compared to raw garlic in the pesto.
- Adjust cayenne and chipotle spice levels according to your heat preference.
- Blue cheese in the pesto can be replaced with parmesan or feta for a milder flavor.
- Frying pumpkin seeds adds a crunchy, smoky element that contrasts the creamy soup.
- This soup freezes well; store separate from pesto and seeds for best texture.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 35 mg
