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Creamy Pumpkin Sage Soup with Crispy Bacon

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This creamy pumpkin sage soup is made without heavy cream—roasted pumpkin creates a velvety texture. Topped with crispy bacon and fresh sage, it’s a quick, easy, and comforting fall recipe that comes together in under 45 minutes.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3 pounds)
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 2 tablespoons fresh sage leaves, finely chopped, plus more for garnish
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 4 slices thick-cut bacon
  • Optional: 1/4 cup pumpkin seeds (pepitas), toasted, for garnish
  • Optional: 2 tablespoons maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the pumpkin in half from stem to base. Scoop out seeds and stringy pulp. Cut each half into 2-inch wedges. Do not peel.
  3. Place pumpkin wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt. Toss to coat. Roast for 25-30 minutes until tender and caramelized.
  4. While pumpkin roasts, place bacon slices in a cold skillet. Cook over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate. Crumble or chop. Reserve 1 tablespoon bacon fat.
  5. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  6. Stir in chopped fresh sage and cook for 1 minute.
  7. When pumpkin is cool enough to handle, scoop flesh from skin and add to pot. Discard skins. Pour in broth and stir. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  8. Remove pot from heat. Using an immersion blender, puree soup until smooth. (If using a regular blender, work in batches, filling no more than halfway, removing center cap, covering with a towel, and blending until smooth.) Return soup to pot.
  9. Stir in salt and pepper. Taste and adjust. Add optional maple syrup if needed.
  10. Ladle soup into bowls. Top with crumbled bacon, fresh sage leaves, and toasted pumpkin seeds if using.

Notes

Don’t skip roasting the pumpkin—it caramelizes natural sugars for deeper flavor. Toast sage briefly in oil to release oils. Blend hot soup in batches if using a regular blender to avoid splattering. Season at the end as broth and bacon add salt. Soup tastes even better the next day. Store bacon separately to keep it crispy.

Nutrition

Keywords: pumpkin soup, sage soup, creamy pumpkin soup, bacon, fall soup, easy pumpkin soup, dairy-free soup

Find it online: https://cooksyla.com/creamy-pumpkin-sage-soup-with-crispy-bacon-best-easy-recipe/