⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 small (about 1.5 lbs) Pumpkin
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup, chopped Fresh sage
• 4 cups Vegetable broth
• 1 tbsp Brown sugar

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This is crucial for roasting the pumpkin and getting those lovely caramelized edges. Trust me on this one!
2. Next, grab your beautiful pumpkin. Cut it in half, scoop out the seeds and stringy bits—save the seeds for roasting later, if you're feeling fancy. Then, cut it into roughly 1-inch chunks. No need to be too precise; rustic is good!
3. Toss those pumpkin chunks with about 2 tablespoons of olive oil, a generous pinch of salt, and some freshly ground black pepper. I like to use a generous amount of pepper--it really brings out the pumpkin flavor.
4. Spread the pumpkin chunks in a single layer on a baking sheet. Make sure they aren't overcrowded; otherwise, they'll steam instead of roast. Roast for about 30-40 minutes, or until the edges are tender and slightly caramelized—you know it's perfect when they're slightly browned and a little sticky!
5. While the pumpkin is roasting, finely chop about 1/4 cup of fresh sage leaves. I always buy the fresh sage from our local farmer's market—the aroma alone is worth it! If you must use dried, use 1-2 tsp only.
6. Now for the magic: once the pumpkin is roasted, transfer it to a large pot or Dutch oven. Add 4 cups of vegetable broth, or chicken if you prefer (I'm a veggie broth lover). Next comes the brown sugar—start with 1 tablespoon but adjust to your liking. I usually add a bit more for extra depth of flavor.
7. Bring this mixture to a gentle simmer over medium heat, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to deepen and mingle. You'll really notice a difference between immediately blending and letting the flavors settle in.
8. Now, the fun part: grab your immersion blender. If you don’t have one, carefully transfer the soup to a regular blender, in batches. Blend until smooth and creamy! Be careful if you are using a regular blender and remember to use the venting lid to prevent the blender from exploding everywhere!
9. Once blended, stir in your chopped fresh sage. Give it a taste test and adjust the seasoning if necessary. Do you need more salt? More brown sugar? This is where you unleash your inner chef!
10. Serve immediately, garnished with a sprig of fresh sage and a sprinkle of brown sugar, if desired. Enjoy the wonderful aroma and creamy texture!

📝 Notes

• For a smoother soup, strain it through a fine-mesh sieve after blending.
• Feel free to add a splash of cream or coconut milk for extra richness. But be warned, I like my soup extra creamy!
• If you like a thicker soup, simmer for a little longer after blending, or reduce the broth.