Pumpkin Sage Soup

Fall is my favorite time of year. The crisp cool air along with the warm inviting aromas of cinnamon, pumpkin and apples. And of course the all the comfort foods. Even though Iowa is experiencing an Indian Summer with temps in the 80's, it won't be long until the chili will be simmering and the mulled apple cider fill our mugs. The next several recipes will use all the bountiful fall offerings and I hope they bring comfort to you as well. Happy Harvest to all!

4 tablespoons butter

4 onions, chopped

4 cloves garlic, chopped

6 pounds pumpkin, peeled and cut into 2-inch pieces

5 cups chicken stock or canned low-sodium chicken broth

2 teaspoons salt

2 tablespoons chopped fresh sage, or 1 1/2 teaspoons dried

3 cups light cream

1/4 teaspoon fresh-ground black pepper

Black-Pepper Croutons, optional


In a large pot, heat the butter over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the pumpkin, stock, salt and dried sage, if using. Bring to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. Stir in 1 tablespoon of the fresh sage, and simmer 5 minutes longer.


Puree the soup in a blender or food processor until smooth. Strain the puree back into the pot and add the cream. Stir in the pepper. Simmer over low heat for 5 minutes. Top with the remaining 1 tablespoon chopped fresh sage, and croutons, if you like.