Roasted Pumpkin and Squash Soup with Sage
I saw this Sweet Potato Soup in my Google Reader and it inspired me. I went home that night and whipped up this soup. I didn’t follow Amy’s recipe, but I just kept imagining that picture of the bowl of warm creamy soup.
I used homemade pumpkin puree and ambercup squash that I had in the fridge but you could use either squash or pumpkin when making this. I would recommend using homemade puree here because the smooth texture and pumpkin flavor really shine in this soup. In a pinch, you could obviously use the canned stuff..
One Year Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Two Years Ago: Overnight French Toast
Three Years Ago: Raspberry Meringue Cookies
Roasted Pumpkin and Squash Soup with Sage
Yield: Serves 4-6
Ingredients:
2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
25 oz (2 1/2 cups) pureed roasted pumpkin, squash, or a combination of the two
4 cups chicken or vegetable broth
1/4 cup chopped fresh sage
1/2 tsp freshly ground nutmeg
1/4 tsp smoked paprika
1 tsp salt
1/3 cup heavy cream
Directions:
Heat olive oil over medium heat in a dutch oven or other large pot. When the oil is warm, add the shallots and allow to cook until they start to turn translucent. Add the garlic and stir. Cook until aromatic, about 30 seconds.
Stir in the puree and broth. Add sage, nutmeg, smoked paprika, and salt. Bring soup mixture to a boil, then lower heat and simmer for 20 minutes.
Add the heavy cream and taste for seasoning. Add more salt if necessary and simmer another 5 minutes. Puree with an immersion blender or in batches in a blender.
Recipe inspired by Sing for Your Supper
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
mmm they look so super moist!
Yum! Those look really good! I’ve never tried white chocolate with pumpkin.
Wow white chocolate and pumpkin! What a delicious combination…yum!
I made those last year, and MAN OH MAN aren’t they good!
I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.
You have great recipes. Thanks.
These look delicious! And I totally do not blame you for having a couple before taking them to give away!
I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!
They look wonderful!
These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!
I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.
I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂
~ingrid
I love making bars. These look amazing. I will definety try these soon!
I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!