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Creamy Pumpkin Soup with Crispy Sage & Coconut Cream

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A velvety, dairy-free pumpkin soup made with roasted pumpkin and coconut milk, topped with crispy sage leaves and a drizzle of coconut cream. It’s a comforting, impressive dish that comes together in under an hour.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 3 pounds) or 4 cups canned pumpkin puree
  • 2 tablespoons olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • Salt and black pepper to taste
  • 1/4 cup coconut cream (the thick part from the top of a can of full-fat coconut milk)
  • 12–15 fresh sage leaves
  • 2 tablespoons coconut oil or avocado oil
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. If using a sugar pumpkin, cut it in half from stem to base. Scoop out the seeds and stringy bits. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on the baking sheet. Roast for 30-35 minutes, until the flesh is fork-tender. Let it cool slightly, then scoop the flesh from the skin. You should have about 3 cups of roasted pumpkin.
  3. If using canned pumpkin, skip the roasting step and move straight to the pot.
  4. While the pumpkin roasts, start the base. In your soup pot, heat the remaining 1 tablespoon of oil over medium heat. Add the diced onion and cook for 5-6 minutes, until soft and translucent.
  5. Add the minced garlic, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
  6. Pour in the vegetable broth and add the roasted pumpkin (or canned puree). Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
  7. Remove the pot from the heat. Use an immersion blender to puree the soup until velvety smooth. If using a regular blender, let the soup cool for 5 minutes first, then blend in batches.
  8. Stir in the full-fat coconut milk until fully incorporated. Taste and adjust seasoning with salt and pepper.
  9. In a small skillet, heat the coconut oil over medium heat. When it shimmers, add the sage leaves in a single layer. Cook for 15-20 seconds per side, until crisp but not dark. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  10. Spoon the thick coconut cream into a small bowl. If it’s too thick to drizzle, whisk in a tablespoon of the thin coconut liquid from the can.
  11. Ladle the soup into bowls. Drizzle with coconut cream, top with crispy sage leaves, and finish with a pinch of flaky salt. Serve hot.

Notes

Roasting fresh pumpkin adds deep flavor. Don’t skip the smoked paprika—it’s essential. Watch the sage carefully as it can burn quickly. The soup tastes even better the next day. Store crispy sage separately at room temperature.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, dairy-free soup, vegan soup, gluten-free soup, coconut milk soup, crispy sage, fall soup, easy pumpkin soup

Find it online: https://willarecipes.com/creamy-pumpkin-soup-with-crispy-sage-and-coconut-cream/