Pumpkin Soup with Sage
- Total Time: 40 mins
- Yield: 2 1x
Description
Crispy sage is the perfect seasonal garnish for this comforting Fall soup. Serve it out of hallowed out pumpkins for a festive dinner!
Ingredients
- 1 tbsp (15 ml) of raw bacon chopped fine
- 1/3 cup (80 ml) White Onion Finely Chopped
- 1/2 tbsp (7 ml) Butter
- 1 Clove of Garlic Minced
- 1 Bay Leaf (leave it whole. It is just a flavoring agent)
- 1 cup (240 ml) Chicken Stock
- 2 Sage Leaves (Plus a few more for Garnish- optional)
- 3/4 cup (180 ml) Pumpkin Puree
- 1/2 Honey Crisp Apple or Macintosh Apple (peeled and diced)
- 1 1/2 tsp Dark Brown Sugar
- 1/4 tsp Cinnamon
- Dash of Ground Ginger
- Dash of Nutmeg
- 1 1/2 tsp Maple Syrup (optional-you may like it less sweet)
- Salt & Pepper to taste
- 1/2 cup (120 ml) Milk
- Garnish with a dollop of plain Greek yogurt, sour cream or creme fraiche
Instructions
- Heat a medium saucepan on medium heat. When the pot is hot put the chopped bacon in the pot.
- Allow the bacon fat to render and for the bacon to brown and get crispy. Using a slotted spoon, remove the bacon and set it aside (use it as garnish later). Leave the fat in the pot.
- Add the butter to the pot on medium-low heat. When the butter melts add the chopped onions, whole bay leaf and garlic and sauté until soft and translucent.
- Add the chicken stock, pumpkin puree and sage leaves. Bring it to a simmer, stirring periodically.
- While the mixture is simmering, place the chopped apple in a microwavable dish and microwave it on high for 3-5 minutes or until soft and mushy.
- Add the cooked apple, brown sugar, cinnamon, nutmeg, ginger, maple syrup, salt and pepper to the pot with the pumpkin mixture.
- Allow to simmer with the lid on for 10-15 minutes to bring the flavors together.
- Remove from the heat and using an immersion hand blender or a regular blender, blend the soup until it is silky and smooth. Pour the mixture back into the pot.
- Add the milk to the pumpkin mixture and simmer for another 5-10 minutes or so.
- Remove from the heat and serve! I heat up some olive oil in a pan on high heat and then fry up some sage leaves in it. The sage gets crispy like a chip and acts as a great garnish on top of the soup. You can also put a dollop of crème fraiche or sour cream and a drizzle of honey, or even some toasted pumpkin seeds! The opportunities are endless.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
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Frequently Asked Questions
What does the bacon actually do in this pumpkin soup?
The recipe has you render 1 tablespoon of finely chopped bacon until crispy, then remove the bacon and leave the fat in the pot. The rendered bacon fat is the base for sautéing the onions, garlic, and bay leaf — it adds a subtle savory depth. The crispy bacon itself is reserved for garnish.
Why does the apple get microwaved separately instead of going straight into the pot?
Step 5 has you microwave the chopped Honey Crisp or Macintosh apple separately for 3–5 minutes until soft and mushy before adding it to the simmering pumpkin mixture. Pre-softening the apple ensures it fully integrates into the pureed soup rather than leaving crunchy bits.
How do I make the crispy sage garnish?
The recipe explains: heat olive oil in a pan on high heat, then fry the sage leaves in the hot oil until they crisp up ‘like a chip.’ You can also finish the bowl with a dollop of crème fraîche or sour cream, a drizzle of honey, or toasted pumpkin seeds — the recipe calls them all out as options. 
