Pumpkin Tomato Soup with Crispy Sage Butter Recipe
This Pumpkin Tomato Soup with Crispy Sage Butter is a comforting and flavorful dish combining the sweetness of pumpkin and tomatoes with aromatic herbs. Creamy and smooth, it's finished with crispy sage butter and croutons for a delightful texture contrast. Perfect for a cozy meal, this soup is quick to prepare and delivers rich autumnal flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ cup chopped sage
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 28-ounce can diced or whole tomatoes
- 15-ounce can pumpkin puree
- 3 cups chicken broth
- 1 cup half and half
- 1-3 teaspoons sugar (optional, for taste adjustment)
Crispy Sage Butter and Garnish
- 2 tablespoons butter
- 12 medium sage leaves
- Croutons (for serving)
Instructions
- Cook Onion and Aromatics: Melt 1 tablespoon butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add minced garlic, chopped sage, fresh thyme leaves, salt, and pepper. Cook for an additional 1 minute until fragrant.
- Blend Soup Base: Transfer the cooked onion, garlic, and herbs to a blender. Add the canned tomatoes and pumpkin puree. Blend on high speed until the mixture is perfectly smooth.
- Simmer Soup: Pour the blended puree back into the pot. Use a little chicken broth to rinse out the blender and pour it into the pot as well. Add the remaining chicken broth. Bring the soup to a boil over medium-high heat, then reduce heat and let simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
- Make Crispy Sage Butter: While the soup simmers, melt 2 tablespoons of butter in a frying pan over medium heat. Once the butter foams, add the sage leaves. Cook for 1 minute, then flip and cook for another 2 minutes until the leaves turn crispy. Remove from heat and set aside.
- Finish and Serve: Stir the half and half into the soup. Taste and add 1 to 3 teaspoons of sugar if desired to balance acidity, and adjust salt as needed. Serve the soup hot, garnished with crispy sage leaves, a drizzle of the sage butter from the pan, and croutons on the side for added crunch.
Notes
- Using a blender to puree the soup gives it a smooth, creamy texture without chunks.
- If using whole canned tomatoes, blend to achieve a smooth consistency.
- The sugar is optional and helps cut the acidity of the tomatoes if preferred.
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Make sure to watch the sage leaves carefully while frying—they burn quickly.
- Croutons add a pleasant crunch but can be omitted or substituted with toasted nuts or seeds for different textures.