If you love cozy, rich flavors with a twist, then this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is about to become your new go-to comfort dish. Warm, velvety pumpkin soup gets elevated with a vibrant sage pesto stirred right in and a satisfying crunch from spicy fried pumpkin seeds—trust me, this combo hits all the right notes for fall and winter dinners. You’re going to want to grab your oversized bowl and settle in because this recipe is fan-freaking-tastic!
Why You’ll Love This Recipe
- Layered Flavors: Roasting garlic and pumpkin brings out their natural sweetness, perfectly complemented by fresh sage pesto.
- Textural Contrast: The spicy fried pumpkin seeds add a crunchy, smoky pop that makes every spoonful exciting.
- Versatile and Beautiful: Serve it in roasted pumpkin bowls for that wow factor at dinner parties or weeknight meals.
- Comfort Food with a Twist: This isn’t your average pumpkin soup—it’s cozy, vibrant, and totally crave-worthy.
Ingredients You’ll Need
To bring together the magic of this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe, you’ll use a blend of fresh herbs, creamy elements, and spicy seasonings that work in harmony. Plus, the pumpkin seeds get a zingy, crispy treatment that’s absolutely addictive.
- Large sugar or pie pumpkin: Choose a bright orange one that feels heavy for its size—this means it’s juicy and perfect for roasting.
- Olive oil: Use good quality extra virgin olive oil for roasting and pesto to get that lovely fruity undertone.
- Salt and pepper: Essential seasonings to enhance all the flavors naturally.
- Unsalted butter: Adds richness and balance when sautéing shallots.
- Shallots: Their mild onion flavor adds a subtle sweetness and depth.
- Fresh thyme: The earthy notes pair beautifully with pumpkin.
- Chicken broth: For an umami-rich base, but feel free to use vegetable broth if you want to keep it vegetarian.
- Coconut milk: Adds creaminess and a slight sweetness that’s lush and dairy-free.
- Water: Used to adjust the soup’s consistency perfectly.
- Cayenne pepper: Brings the heat; adjust to your spice tolerance.
- Nutmeg: A pinch of this warm spice lifts the pumpkin’s natural flavor.
- Pure maple syrup: Balances the heat and adds depth with natural sweetness.
- Crushed red pepper flakes: Adds a finishing kick to the soup’s flavor profile.
- Sage pesto ingredients: Roasted garlic, fresh parsley, fresh sage, shelled pistachios, olive oil, and crumbly blue cheese or a sub like feta/parmesan, plus pepper.
- For fried pumpkin seeds: Reserved raw pumpkin seeds, coconut milk, flour, chipotle chili powder, brown sugar, pepper, salt, and olive oil for frying.
Variations
I love how adaptable this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is—you can tweak it to suit your pantry, dietary needs, or mood. Here are some of my favorite ways to mix it up.
- Dairy-free version: Swap blue cheese or parmesan in the pesto for nutritional yeast or omit cheese altogether; coconut milk keeps the soup luscious.
- Veggie broth option: Using vegetable broth makes this completely vegetarian, and it’s just as flavorful.
- Nut substitutions: If you don’t have pistachios, toasted walnuts or almonds work beautifully in the pesto.
- Heat level: Add more cayenne or chipotle chili powder if you like it really spicy, or skip the red pepper flakes if you prefer mellow.
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 the pumpkin in half and scoop out the seeds carefully—don’t toss those seeds! Toss the pumpkin halves with olive oil, salt, and pepper, then place them cut side down on a baking sheet. Next, prep your garlic by slicing off just the tip of the head to expose the cloves, drizzle a bit of olive oil on top, and wrap it in foil. Roast the pumpkin and garlic together for about 45 minutes until the pumpkin is fork-tender and the garlic soft and golden. When done, let them cool for five minutes before squeezing out the roasted garlic into a bowl.
Step 2: Puree the Pumpkin
Transfer the roasted pumpkin flesh to a food processor, add one cup of chicken broth, and puree until silky smooth. You can also mash by hand if you don’t have a processor, but make sure it’s very smooth to avoid lumps in the final soup.
Step 3: Build Your Soup Base
In a large pot over medium heat, melt the butter and sauté the chopped shallots for about 5 minutes until they soften and become fragrant. Toss in fresh thyme and cook for just another 30 seconds. Pour in the pumpkin puree, the remaining chicken broth, coconut milk, water, cayenne, nutmeg, maple syrup, and red pepper flakes. Stir it all together and bring the pot to a gentle simmer—let it cook for 15 to 20 minutes to marry all the flavors.
Step 4: Make the Sage Pesto
While your soup simmers, toss the roasted garlic, fresh parsley, sage leaves, and pistachios into a food processor. Pulse until finely chopped, then slowly drizzle in olive oil until you get a luscious pesto consistency. Add blue cheese (or your choice of feta or parmesan) and pulse until combined. Season with salt and pepper to taste. This pesto is like a bright herbaceous hug for your soup.
Step 5: Fry Your Pumpkin Seeds
Don’t forget those seeds you saved! Toss them with coconut milk and flour to help them crisp up. In a small pan over medium heat, heat olive oil and add the seeds, stirring constantly so they brown evenly and puff up a little. Once golden, transfer to a paper towel and toss with chipotle chili powder, brown sugar, pepper, and salt. These spicy fried pumpkin seeds are addictive and elevate the soup with crunch and smoky heat.
Step 6: Serve and Enjoy
Ladle the warm pumpkin soup into bowls (or roast small pumpkins as edible soup bowls for a stunning presentation). Spoon a dollop of the sage pesto on top, scatter the spicy pumpkin seeds over, and if you like, drizzle with a little coconut milk for extra creaminess. Grab a spoon, take a deep breath, and dive into one of the most comforting soups you’ll ever make.
Pro Tips for Making Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
- Roast Wisely: Roast pumpkin cut side down on the tray to keep it moist and tender, preventing drying out.
- Pesto Prep: Don’t skip the pistachios—they add a richer, nuttier flavor than pine nuts here.
- Frying Seeds: Keep the seeds moving in the pan to avoid burning and get them evenly crispy and golden.
- Adjust Heat Gradually: Start with less cayenne, you can always add more later to suit your spice preference.
How to Serve Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
Garnishes
I always go for a bit of extra pesto on top for that fresh herbal punch and a generous sprinkle of the fried pumpkin seeds because their crunch is irresistible. Sometimes, I’ll add a drizzle of coconut milk or even a swirl of crème fraîche for a silky finish. A few fresh sage leaves or finely chopped parsley sprinkled over just before serving adds color and freshness.
Side Dishes
This soup pairs wonderfully with crusty bread—think a warm baguette or sourdough to soak up every drop. I love serving it alongside a light mixed greens salad with a tangy vinaigrette to balance the richness. If you’re feeling indulgent, crispy bacon or roasted sausage on the side marry nicely as well.
Creative Ways to Present
For special gatherings, hollowing out small sugar pumpkins to use as edible bowls is a total crowd-pleaser. It’s a bit of extra work but looks impressive and adds subtle roasted pumpkin aroma to every bite. You could also pipe the pesto in pretty swirls on top or sprinkle seeds in patterns. Serving in clear glass bowls lets the gorgeous orange hue shine through beautifully.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers can be even tastier the next day. Just keep the pesto and fried seeds separate until serving so they stay fresh and crisp.
Freezing
This soup freezes quite well if you want to make a big batch. Freeze the soup without the pesto or seeds in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Reheating
I reheat the soup over low to medium heat to avoid scorching. Stir frequently and add a splash of water or broth if it feels too thick. Re-add fresh pesto and crispy seeds just before serving for best flavor and texture.
FAQs
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Can I use canned pumpkin instead of roasting a fresh pumpkin?
Yes, canned pumpkin can work in a pinch, but roasting fresh pumpkin really enhances the flavor and sweetness, making the soup more vibrant. If you use canned, aim for pure pumpkin puree, not pumpkin pie filling, and adjust seasoning accordingly.
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Is there a good vegetarian version of this recipe?
Absolutely! Simply swap chicken broth for a rich vegetable broth, and you can easily keep everything else the same. Use parmesan or a vegetarian-friendly cheese in the pesto if you prefer.
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How spicy is this soup? Can I adjust the heat?
The soup has a gentle warmth thanks to the cayenne and red pepper flakes, with a smoky kick from chipotle chili on the seeds. But you can easily dial down or amp up the spiciness by adjusting these ingredients to your taste.
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Can I make the sage pesto ahead of time?
Yes! Make the pesto a day or two ahead and store it in an airtight container in the fridge, covered with a thin layer of olive oil to keep it fresh and green. Just give it a quick stir before serving.
Final Thoughts
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is one of those dishes I turn to when I want cozy, impressive, and full of flavor all at once. From the sweetness of caramelized pumpkin and garlic to the earthy fresh herbs and the exciting crunch of smoky seeds, it’s a recipe that feels both homey and special. I can’t recommend it enough if you’re looking to wow yourself or your guests with something unexpected but totally comforting. Give it a try—your kitchen (and your taste buds) will thank you!
Print
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 is a comforting and flavorful autumn dish featuring roasted pumpkin and garlic blended into a creamy soup, enhanced with a fresh sage and parsley pesto. Topped with spicy fried pumpkin seeds for a crunchy kick, this hearty soup is perfect for warming up on chilly days and can be served in roasted pumpkin bowls for a festive presentation.
Ingredients
Soup
- 1 large sugar or pie pumpkin, cut in half with seeds removed and reserved (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
- 1 head garlic clove, roasted (or substitute 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 feta or parmesan if preferred)
- ¼ tsp pepper
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 pepper
- Salt, to taste
- Olive oil for frying
Instructions
- Preheat and prepare pumpkin and garlic: Preheat the oven to 400°F. Cut the pumpkin into halves or fourths and remove the seeds, setting them aside. Place the pumpkin pieces on a baking sheet, rub with 1 tablespoon olive oil, and sprinkle with salt and pepper. Trim the top of the garlic head to expose cloves, peel away excess skin, drizzle with about 1 teaspoon olive oil, and cover with foil.
- Roast pumpkin and garlic: Roast the pumpkin and the covered garlic together for 45 minutes or until the pumpkin is fork tender and the garlic is golden brown and soft. Remove from the oven and let cool for 5 minutes.
- Prepare garlic mash and pumpkin puree: Squeeze the roasted garlic cloves out of their skins and mash them with a fork. Add roasted pumpkin pieces to a food processor or mash by hand, pureeing with 1 cup chicken broth until smooth.
- Sauté shallots and herbs: In a large pot over medium heat, melt the butter. Add the chopped shallots and sauté for about 5 minutes until soft. Stir in the fresh thyme and cook for another 30 seconds.
- Combine soup ingredients and simmer: Add the pumpkin puree, remaining chicken broth, coconut milk, water, cayenne pepper, nutmeg, maple syrup, and crushed red pepper flakes to the pot. Stir well, bring to a low simmer, and cook for 15 to 20 minutes.
- Make the pesto: In a food processor, combine the roasted garlic, parsley, sage, and pistachios. Pulse until finely chopped, then stream in the olive oil while pulsing. Add the crumbled blue cheese and pulse a few more times until evenly combined. Season with salt and pepper to taste.
- Fry the pumpkin seeds: Toss the reserved pumpkin seeds with coconut milk and flour in a bowl. In a separate small bowl, mix chipotle chili powder, brown sugar, and pepper. Heat olive oil in a skillet over medium heat. Once hot, add the pumpkin seeds, stirring continuously until they puff up and brown. Remove from the skillet and drain on paper towels. Toss immediately with the spice mixture and salt, seasoning to taste.
- Assemble the soup: Serve the soup in bowls or roasted pumpkin shells if desired. Top each serving with a dollop of pesto, a sprinkle of spicy fried pumpkin seeds, and an optional drizzle of coconut milk. Enjoy immediately.
- Optional roasted pumpkin bowls: Remove the tops of small pumpkins and scoop out seeds. Rub the insides with olive oil, salt, and pepper. Bake on a baking sheet at 400°F for 20-30 minutes until soft but held intact, then use as edible serving bowls.
Notes
- Adjust cayenne and chili powder amounts to control the soup’s spiciness to your preference.
- Blue cheese can be substituted with feta or parmesan if preferred or to suit dietary restrictions.
- Roasting the garlic softens its flavor and adds sweetness; raw garlic can be used for a more pungent pesto.
- If avoiding nuts, pistachios in pesto can be replaced with toasted pumpkin seeds or omitted.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use coconut milk drizzle to add creaminess and a slight sweetness when serving.
- Roasted pumpkin bowls enhance presentation but are optional.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
