Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

If you’re looking for a cozy, flavorful soup that’ll impress every single time, let me introduce you to my all-time favorite: Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe. This soup is the perfect balance of creamy pumpkin goodness, aromatic sage pesto, and that spicy crunch from fried pumpkin seeds—trust me, it’s a game changer and one that my family literally asks for on repeat during fall and winter.

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Ingredients You’ll Need

I love how fresh herbs, wholesome pumpkin, and just the right hint of heat come together in this soup. When buying, choose a sugar or pie pumpkin that’s firm and heavy for its size—this helps guarantee sweetness and smooth texture.

• Sugar or Pie Pumpkin: Pick a fresh, firm one for creamy soup and reserve the seeds for frying—they’re pure gold here.
• Olive Oil: Essential for roasting and frying, adds richness and helps get that roast flavor just right.
• Salt and Pepper: Seasoning basics, but don’t skimp—they enhance every component.
• Unsalted Butter: For sautéing shallots—gives a silky, rich base without overpowering.
• Shallots: Mild and sweet, they add depth without sharpness.
• Fresh Thyme: Subtle earthiness that pairs beautifully with pumpkin.
• Chicken Broth: Adds savory umami depth—feel free to use vegetable broth for a vegetarian twist.
• Coconut Milk: Brings creamy texture with a gentle sweetness that balances spices perfectly.
• Water: To adjust consistency without diluting flavors.
• Cayenne Pepper: You control the heat, but it brings that slight kick that stops the soup from being one-note.
• Nutmeg: That warm spice magic spark—don’t forget it!
• Pure Maple Syrup: Just a touch to highlight natural pumpkin sweetness and round out heat.
• Crushed Red Pepper Flakes: Optional but recommended for a little smoky punch.
• Roasted Garlic (or Raw Garlic): Key to the pesto—roasted makes it mellow and sweet, raw gives a sharper bite.
• Fresh Parsley and Sage: Bright and herbaceous, they bring freshness and earthy sage complexity to the pesto.
• Shelled Pistachios: Adds nutty texture to the pesto, love the subtle crunch here.
• Blue Cheese (or Feta or Parmesan): The funky creaminess that ties the pesto’s flavors into the soup wonderfully.
• Flour and Chipotle Chili Powder: For coating pumpkin seeds before frying—this combo gives a lovely smoky heat and crisp coating.
• Brown Sugar: Balances the spice on the pumpkin seeds with a touch of sweetness.

Variations

I always like to tweak this soup just a bit depending on what I have on hand or the vibe I’m going for. It’s such a flexible recipe, so don’t hesitate to make it your own—you’ll be rewarded with delicious results every time.

• Vegetarian Version: Swap chicken broth for vegetable broth and ditch the butter for olive oil; just as good and fully satisfying.
• Dairy-Free: Use coconut oil instead of butter and swap blue cheese for nutritional yeast in the pesto for a cheesy hint without dairy.
• Herb Swaps: If fresh sage isn’t available, fresh rosemary or thyme can add an interesting twist to your pesto.
• Heat Level: Adjust cayenne and chipotle powder to your heat preference—from mild to boldly spicy.

How to Make Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

Step 1: Roast the Pumpkin and Garlic

Preheat your oven to 400°F. Cut your large sugar or pie pumpkin in half and scoop out and reserve the seeds. Rub the exposed pumpkin flesh with olive oil, then sprinkle generously with salt and pepper—this step really helps develop flavor during roasting. For the garlic, chop the top off the bulb to expose the cloves, peel off any dirty outer skin, drizzle a little olive oil on top, and wrap it tightly in foil. Place the pumpkin halves and foil-wrapped garlic on the same baking sheet and roast for about 45 minutes until the pumpkin is fork-tender and the garlic is soft and golden. Leaving it to cool briefly makes handling easier.

Step 2: Puree Pumpkin and Make Soup Base

Squeeze that heavenly roasted garlic out of its skin and mash it with a fork. Meanwhile, scoop the pumpkin flesh from its skin and add it to a food processor with 1 cup chicken broth. Puree until super smooth—that silky texture is one reason I love this step so much. In a large pot over medium heat, melt butter then sauté shallots for about 5 minutes until translucent and sweet. Toss in fresh thyme and cook for another 30 seconds to release the aroma. Stir in the pumpkin puree, remaining chicken broth, coconut milk, water, cayenne, nutmeg, maple syrup, crushed red pepper flakes, and finally the roasted garlic. Bring this all to a low simmer and let it bubble gently for 15-20 minutes to marry all the flavors.

Step 3: Make the Sage Pesto

While the soup is simmering, toss roasted garlic, parsley, sage, and pistachios into your food processor. Pulse until finely chopped, then slowly drizzle in olive oil while the processor runs to create a smooth yet textured pesto. Add your choice of blue cheese (or feta or parmesan) and pulse a few more times until everything’s just combined. Don’t forget to season with a pinch of salt and pepper. Honestly, this pesto is the star that takes the soup from good to unforgettable.

Step 4: Fry the Spicy Pumpkin Seeds

For the pumpkin seeds, toss those reserved seeds with coconut milk and flour until evenly coated—this helps them get crispy when frying. In a small bowl, mix chipotle chili powder, brown sugar, and black pepper. Heat olive oil in a skillet over medium heat, then add the coated pumpkin seeds. Stir continuously—this step is important to avoid burning—and cook until they puff up and brown nicely (usually about 5 minutes). Drain them on paper towels, then immediately toss in your spice mixture with plenty of salt to taste. These spicy seeds add such a brilliant crunch and smoky kick—I really recommend not skipping this step!

Step 5: Serve it Up

Ladle your perfectly simmered soup into bowls—or for a show-stopping touch, you can hollow out small roasted pumpkins as edible serving bowls. Top each bowl with a generous dollop of your sage pesto, sprinkle over the spicy fried pumpkin seeds, and if you want to get fancy, drizzle a little coconut milk for a pretty swirl. Then, all that’s left is to dig in and enjoy the layers of flavor and texture! When I serve it to friends, the crunch and cream combo always blow them away.

How to Serve Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

Garnishes

I always top my bowls with that fresh sage pesto and a handful of the spicy fried pumpkin seeds—they add so much color, flavor, and texture. A swirl of extra coconut milk or a sprinkle of flaky sea salt really finishes off the look and taste beautifully.

Side Dishes

Pairing this soup with a crusty artisan bread or some garlic-herb roasted fingerling potatoes feels just right. For a light side, try a fresh autumn apple and arugula salad dressed simply with lemon and olive oil to cut through the creaminess.

Creative Ways to Present

Last fall, I wowed friends by serving this soup in miniature roasted pumpkin bowls at a dinner party—it’s not just festive but adds a rustic, fun touch anyone can pull off. I also love drizzling pesto on the inside of the pumpkin bowl before pouring the soup for a pretty surprise. A little fresh sage leaf or crushed pistachios sprinkled on top elevates the presentation even more.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then store the soup in an airtight container in the fridge for up to 4 days. The flavors meld beautifully after a day, making for an even tastier lunch or dinner the next day.

Freezing

This soup freezes quite well! I portion it in freezer-safe containers and reduce the coconut milk slightly before freezing to avoid texture changes. When thawed and reheated gently, it tastes just like fresh—one less thing for busy weeknights.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally. If the soup feels too thick after refrigeration or freezing, just thin it out with a splash of broth or water. Add fresh pesto and pumpkin seeds right before serving to keep textures vibrant.

FAQs

Final Thoughts

This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is my little culinary secret to cozy, unforgettable meals that feel fancy but come together with real ease. I truly think you’ll fall in love with how all those flavors and textures marry perfectly—it’s the kind of dish that warms your hands and your heart. Give it a try soon and share it with friends or family; trust me, it becomes a beloved favorite fast!

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