This Pumpkin Sage Soup is creamy and comforting, with the warm nutty taste of browned butter and crispy sage leaves. It's a warm and comforting soup recipe that's easy to whip up and perfect for chilly nights.
The browne butter and fried sage really takes this soup to another level. It's rich and toasty in the best way. If you like cozy soups, you might also enjoy my Spiced Lentil Soup or my Russian Potato Mushroom soup.
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Why You'll Love Pumpkin Sage Soup
Browned butter magic: that nutty, toasty flavor blends perfectly with the sweet and creamy pumpkin.
Crispy sage: gives a fancy touch with a lot of flavor and little effort.
Quick and simple: ready in minutes with rich flavor that tastes like it simmered all day.
Key Ingredients
Please see recipe card for complete ingredient list and instructions
- Butter: browned with sage to bring deep, nutty flavor to the soup.
- Sage leaves: crisp up in the butter, adding earthy aroma and crunch.
- Onion: softens and sweetens the base.
- Flour: thickens the soup for a creamy texture.
- Chicken broth: adds savory depth to balance the pumpkin.
- Pumpkin puree: the smooth, earthy star of the soup.
- Salt & red pepper flakes: boosts flavor and adds gentle heat.
- Chives: brightens the soup at the end with fresh green flavor.
Ingredient Substitutions
- Swap butter for ghee for even more nutty richness (you will not be able to brown the ghee, but it has a distinct flavor that is still delicious)
- Use thyme or rosemary instead of sage for a different herb flavor.
- Replace flour with cornstarch for a gluten-free version.
Recipe Variations
- Make it extra creamy: stir in a splash of cream or coconut milk before serving.
- Spice it up: add cinnamon or nutmeg with the pumpkin for a warm twist.
- Vegan: use plant-based margarine and vegetable broth.
Top Tips
- Let the butter brown slowly. It should be golden with a nutty aroma before adding sage.
- Watch the sage closely, it goes from crisp to burnt quickly.
- Whisk the flour and broth mixture until smooth before adding to the pot.
Storage and Reheating
Store leftover soup in an airtight container for 3-4 days in the refrigerator.
Reheat by warming gently over low heat on the stove, adding a splash of broth if it's too thick.
Serve With...
Pair this cozy soup with:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Soup with Sage Browned Butter
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Ingredients
- 2 tablespoons butter
- 6 large sage leaves
- ½ cup finely chopped onion
- 1 tablespoon flour
- 3 cups chicken broth divided
- 2 cups pumpkin puree
- ½ teaspoon salt
- ½ teaspoon red pepper divided (optional)
- 2 tablespoons chopped fresh chives
Instructions
- In a large saucepan, heat the butter until melted. Add the sage and cook until butter is browned and sage is crispy. Add the onion and cook, for 7 minutes, until the onion is softened.
- In a small mixing bowl, whisk together the flour and ¼ cup of the chicken broth, set aside. Add the flour mixture, the remaining broth, pumpkin, salt, and ¼ teaspoon of the red pepper to the onion mixture.
- Bring the soup to a boil, whisking constantly. Reduce the heat and simmer for 5 minutes, stirring occasionally.
- To serve, sprinkle with chives and the remaining red pepper flakes (if using).
Arpita Patel says
Perfect! Just was I was looking for on a winter’s day.
I loaded it with chilly flakes, salt and pepper after blending and it took it to the next level. Thanks for another great recipe,