Description
A cozy and flavorful Roasted Garlic Sage Pesto Pumpkin Soup, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, packed
- 1/4 cup walnuts, toasted
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F. Place the garlic cloves on a small piece of foil, drizzle with a little olive oil, and wrap them up. Roast in the oven for about 20 minutes until soft and fragrant.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent.
- Remove the roasted garlic from the oven, and squeeze the cloves out of their skins into the pot with the onions. Stir to combine.
- Add the pumpkin puree, vegetable broth, dried sage, salt, and black pepper to the pot. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
- Remove the pot from heat and stir in the heavy cream and Parmesan cheese until well combined.
- In a blender or food processor, combine the fresh basil, toasted walnuts, and lemon juice. Blend until smooth to create the pesto.
- Serve the soup hot, drizzling a spoonful of the basil pesto on top of each bowl.
Notes
- For a vegan version, substitute the heavy cream with coconut milk and omit the Parmesan cheese.
- Add a pinch of cayenne pepper for a spicy kick or top with croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg