Heirloom Pumpkin Soup with Toasted Hazelnuts and Sage
This silky and velvety soup showcases roasted heirloom pumpkin as the main ingredient, blended to a smooth consistency. It highlights warm, sweet-spiced flavors with subtle hints of hazelnuts and sage, resulting in a comforting, autumn-inspired dish with a creamy texture and inviting aroma.
Equipment
- Baking sheet
- Large heavy-bottomed pot
- Immersion blender or regular blender
Ingredients
- 1 medium heirloom pumpkin peeled, seeded, and cut into chunks
- 2 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 1/2 teaspoon nutmeg freshly grated
- 4 cups vegetable broth
- 1 cup hazelnuts toasted and chopped
- 4 leaves sage fresh, chopped
- 1 pinch salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with one tablespoon of olive oil, and season with a pinch of salt. Roast for about 30-40 minutes until the pumpkin is tender and slightly caramelized at the edges.
- While the pumpkin roasts, toast the hazelnuts in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Let them cool, then chop coarsely.
- Add a tablespoon of olive oil to a large heavy-bottomed pot and warm over medium heat. Sauté the minced garlic until fragrant, about 1 minute, until it begins to turn golden and releases a rich aroma.
- Small, in batches if necessary, add the roasted pumpkin to the pot and cook for 2-3 minutes to meld the flavors together. Pour in the vegetable broth, stirring gently to combine.
- Bring the mixture to a gentle simmer, then add the grated nutmeg, chopped sage, and a pinch of salt. Let it simmer uncovered for about 15 minutes to deepen the flavors and allow the soup to slightly thicken.
- Use an immersion blender directly in the pot, or carefully transfer the hot soup to a blender, and blend until completely smooth and velvety. Be cautious with hot liquids—blend in small amounts if using a regular blender.
- Return the soup to the stove if needed, and heat gently. Taste and adjust seasoning with additional salt and black pepper as desired. Stir in the chopped toasted hazelnuts for added texture and flavor.
- Once heated through and fragrant, ladle the soup into bowls. Garnish with extra sage leaves or a drizzle of good olive oil if desired, and sprinkle with more toasted hazelnuts for presentation.
Notes
Ensure to peel and seed the pumpkin thoroughly for a smooth texture. Toasted hazelnuts add a nutty crunch, but can be substituted with almonds or omitted for nut-free versions. Adjust seasoning with salt, pepper, or a splash of maple syrup to taste.