Autumn Soups Vegan Vegetarian

Pumpkin and Sage Soup

Pumpkin and Sage soup

Though a lot of what I enjoy about food blogging lies in the creation and development of new recipes, it also pleases me greatly to write recipes for classic dishes and timeless combinations. This is where recipes like Pumpkin and Sage Soup come into play. Trust me, you’ll not be able to help but enjoy this autumnal favourite.

Let’s face it, the combination of sage and pumpkin isn’t anything new; it has been featured a million times before in a million different places. However, when one stumbles across a delicious rendition of a recipe, it’s difficult not share it just once more! The sweetness of the fruit and sage balances perfectly, yielding what is truly one of the most enjoyable bowls of soup I’ve ever had.

Pumpkin and Sage soup

According to numerous sources, pumpkins are proving unusually expensive this year. While I haven’t stumbled into this problem myself, there is an alternative for those of you that have; butternut squash. Squash is a perfectly acceptable substitute for pumpkin as they are more or less akin to one another. In honesty, the main issue with this recipe is the sage. Sage can easily overpower a dish, so don’t be too liberal with the firm flavoured herb!

Pumpkin and Sage Soup

Serves 6-8


• 1 small pumpkin or squash (~2kg), scooped and chopped

• 2 potatoes (200g), halved

• 2 onions, roughly chopped

• 2 tbsp finely chopped sage, plus 2-3 whole leaves

• 3 bay leaves

• 1 litre vegetable stock (chicken is fine)

• Salt and pepper to taste

• Olive oil


1. Preheat your oven to 200C while preparing your pumpkin. Drizzle the chunks lightly with oil and sprinkle with salt – roast until golden brown. Meanwhile, fry the onions in a little oil and gently boil the potatoes until soft.

Pumpkin and Sage soup

2. Add the roasted pumpkin, potatoes, whole sage and bay leaves to your onions. Tip in the vegetable stock and leave to simmer for 30-40 minutes. Remove the bay leaves, blend until smooth, sprinkle with the finely chopped sage and serve immediately.

Pumpkin and Sage soup

Cost: As I mentioned in my recipe for Pumpkin and Chorizo Pie, it is possible to pick up a decently-sized pumpkin for around £1. As such, this soup is incredibly cost effective at this time of year and should set you back little more than £1.50. Seasonality reigns supreme!

19 replies on “Pumpkin and Sage Soup”

Well, that’s just plum perfect Nick! Sage and pumpkin get along so well together, and this time of year that sort of soup is something we crave.(Have you ever tried quick-frying whole sage leaves? They look beautiful floating in a bowl of soup!)

Nice play on the sage / butternut squash theme you see about the place. I must make this this weekend for my fella who has been badgering me to make pumpkin soup for Hallowe’en – I know it’s just gone, but we mix up Hallowe’en and Bonfire night so will be having a wee bonfire and pumpkin soup sometime over the weekend (if dry!)

I’ve been looking for a good pumpkin soup recipe. I tried to make some earlier this weekend and it was a complete disappointment. So have very high hopes for this scrumptious looking soup…

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