Hearty Spiced Roast Pumpkin Soup with Garlic Croutons, Feta, and Crispy Sage

This easy, warming, and healthy spiced roast pumpkin soup is a true autumn delight, packed with flavor and crowned with an irresistible array of toppings: homemade garlic croutons, creamy feta, and aromatic crispy fried sage.

As the days grow shorter and a definite chill permeates the air, signaling autumn’s full arrival, there’s an undeniable pull towards all things cozy and comforting. We’ve officially surrendered to the season, reluctantly switching on the heating and embracing the snug warmth of thick jumpers and steaming mugs of hot beverages. This time of year invariably calls for hearty, nourishing soups – a culinary staple that offers both sustenance and a delightful warmth from within.

While I enjoy a good bowl of soup throughout the year, it truly comes into its own during the colder months. It transforms from a casual meal into a weekly ritual, with at least one fresh batch being whipped up. It’s incredibly simple to prepare, wonderfully healthy, incredibly filling, and absolutely perfect for thawing out after a brisk, chilly walk, especially if you have a furry friend to accompany you.

Elevating Your Soup Experience with Irresistible Toppings

For me, soup isn’t just about the creamy liquid; it’s about the entire experience, and that includes an abundance of delicious toppings or delightful dippers on the side. This particular spiced roast pumpkin soup provided the perfect canvas for creative embellishment, and I admit, I went a little overboard – in the best possible way! I crowned it with a glorious medley of homemade garlic croutons, crumbled feta cheese, a swirl of cream, and delicate crispy fried sage leaves.

While the cream and crispy sage are optional additions, I wholeheartedly recommend pairing this soup with the garlic croutons and feta. The salty, tangy notes of the creamy feta cheese create a heavenly contrast with the gently spiced pumpkin soup, while the crunchy croutons introduce a satisfying textural variation that elevates every spoonful. These elements don’t just garnish the soup; they become an integral part of its rich flavor profile and comforting appeal.

Homemade Garlic Croutons: Simple, Flavorful, and Sustainable

One of the best parts about these croutons is how incredibly easy they are to make, and they offer a fantastic way to repurpose stale bread that might otherwise go to waste. I opted for a French loaf, but robust bread varieties like ciabatta or even sourdough would work equally well. The recipe below yields a generous quantity of croutons, but don’t worry about making too much – they store beautifully in an airtight container, maintaining their crispness, and are absolutely delicious sprinkled over salads as well as soups. They add a garlicky, herb-infused crunch that store-bought versions simply can’t match, making them a worthwhile addition to your culinary repertoire.

The Secret to Depth of Flavor: Roasting Your Vegetables

The true magic in this pumpkin soup lies in the initial roasting of all the vegetables together. This crucial step isn’t just about cooking; it’s about transforming the ingredients, coaxing out their natural sweetness and concentrating their flavors. Roasting pumpkin, onions, and unpeeled garlic creates a profound depth and complexity that you simply can’t achieve by boiling or steaming alone. The edges caramelize, developing a rich, savory essence that becomes the backbone of the soup.

An added practical benefit of roasting the pumpkin is that it becomes significantly easier to peel once cooked. Gone are the days of wrestling with a tough, raw pumpkin! Once the vegetables are beautifully roasted and tender, the hands-on cooking is practically done. All that’s left to do is scoop the softened pumpkin flesh from its skin, squeeze the buttery, mellow roasted garlic out of its cloves, and transfer these fragrant ingredients into a large pan. Combine them with the hot vegetable stock, your chosen spices, and a splash of milk, then blend until luxuriously smooth. A simple season with salt and pepper, and your exquisite homemade soup is ready to be savored.

Perfectly Spiced: Finding Your Flavor Balance

For this comforting pumpkin soup, I selected a blend of warming spices: a touch of allspice, a hint of nutmeg, and a gentle whisper of cayenne pepper. My aim was for a subtly spiced soup – one that offers a comforting warmth rather than an overpowering kick. The beauty of these spices is their versatility; feel free to adjust the quantities to match your personal preference. If you enjoy a bolder flavor, don’t hesitate to add a little more cayenne for an extra zing, or increase the allspice and nutmeg for a deeper, more aromatic experience. Always taste and adjust as you go, ensuring your soup is perfectly tailored to your palate.

When selecting your pumpkin, it’s vital to choose a variety specifically intended for eating, not carving. While carving pumpkins are technically edible, their flesh is often watery, stringy, and lacks the sweet, robust flavor necessary for a truly exceptional soup. Look for varieties like Sugar Pie, Kabocha, or Hokkaido. If you can’t find a suitable eating pumpkin, or simply prefer it, butternut squash makes an excellent alternative, offering a similar texture and a delightful nutty sweetness that works wonderfully in this recipe.

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5 from 1 vote

Spiced Roast Pumpkin Soup With Garlic Croutons, Feta & Crispy Fried Sage

Serves 4-6

Author Domestic Gothess

Ingredients

Soup:

• Approx 2kg pumpkin (4.4lb, unprepared weight, NOT carving pumpkin)
• 2 brown onions
• 4 garlic cloves (unpeeled)
• 50 ml olive oil (¼ cup)
• salt and pepper
• 1 litre hot vegetable stock (4 + ¼ cups)
• ¼ tsp allspice
• ¼ tsp nutmeg
• ¼ tsp cayenne pepper (or to taste)
• 200 ml full fat milk (½ + ⅓ cup)
• 2 large sprigs fresh thyme (leaves only)
• salt and pepper

Croutons:

• 200 g stale french bread (7oz, 1 small baton)
• 50 g butter (¼ cup)
• 3 tbsp olive oil
• 4 cloves garlic (crushed)
• 1 rounded tsp oregano
• 1 tsp pepper
• 1 rounded tsp salt

Crispy Fried Sage (optional):

• sage leaves
• vegetable oil

To Serve:

• cream
• feta cheese

Instructions

• Preheat your oven to 200°C/400°F/Gas Mark 6. Carefully de-seed the pumpkin and cut it into thin wedges. Halve, peel, and thinly slice the brown onions. Spread the pumpkin wedges, sliced onion, and unpeeled garlic cloves evenly over a large baking tray. Drizzle generously with olive oil and sprinkle with salt and pepper; ensure all vegetables are well-coated by gently rubbing in the oil and seasoning. Roast for approximately 45 minutes to 1 hour, turning the vegetables occasionally, until they are beautifully tender and slightly caramelized. Remove from the oven and set aside to cool sufficiently for handling.
• Once cooled, peel the softened papery skin off the pumpkin (don’t worry if a tiny bit remains) and transfer the tender flesh into a large, sturdy pot or saucepan, along with the roasted onion. Squeeze the creamy, roasted garlic out of its skins directly into the pan. Add the hot vegetable stock, the carefully measured allspice, nutmeg, and cayenne pepper, followed by the full-fat milk and fresh thyme leaves. Using a stick blender, thoroughly blend the soup until it achieves a completely smooth and velvety consistency. Taste and season generously with additional salt and pepper, adding more spices if you desire a stronger flavor profile.
• To prepare your homemade croutons, reduce the oven temperature to 180°C/350°F/Gas Mark 4. Line a large roasting tin with greaseproof paper to prevent sticking.
• Chop the stale bread into small, uniform dice and tip them into the prepared roasting tray. In a small separate pan, combine the butter, olive oil, crushed garlic, rounded teaspoon of oregano, pepper, and rounded teaspoon of salt. Heat gently until the butter has completely melted and the ingredients are well combined. Pour this flavorful mixture evenly over the diced bread in the roasting tray. Toss everything together thoroughly until all the bread cubes are well coated. Spread the coated bread in a single, even layer across the tray to ensure even crisping.
• Bake for approximately 20 minutes, or until the croutons are wonderfully crisp and golden brown. Remove them from the oven and set aside to cool completely, at which point they will become even crunchier.
• If you’re opting for the crispy fried sage, pour enough vegetable oil into a non-stick frying pan to a depth of at least 1cm. Heat the oil until it is very hot but not smoking. Prepare a plate lined with kitchen roll nearby. Carefully place a few sage leaves into the hot oil; they will fry very quickly, usually within a couple of seconds. Using a slotted spoon, swiftly remove the leaves from the oil and place them on the kitchen roll to drain any excess oil. Be careful not to over-fry the sage leaves until they turn brown, as this will make them bitter. They should be vibrant green and delicate.
• To serve this magnificent soup, ladle generous portions into individual bowls. Finish each serving with a delicate drizzle of cream, a scattering of crumbled feta cheese, a handful of your freshly made garlic croutons, and a sprinkle of the crushed crispy fried sage leaves for an aromatic and textural flourish. Enjoy!

Tips for the Best Roast Pumpkin Soup Every Time

Making a truly exceptional roast pumpkin soup is an art, but it’s an accessible one! Here are a few extra tips to ensure your soup is always a resounding success:

• **Choosing Your Pumpkin Wisely:** As mentioned, avoid carving pumpkins. Sugar Pie, Kabocha, or Kent pumpkins are excellent choices for their sweet, dense flesh. If pumpkin is out of season or hard to find, butternut squash is a superb substitute, offering a very similar flavor and texture.
• **Don’t Rush the Roasting:** The roasting step is non-negotiable for maximum flavor. Allow enough time for the vegetables to properly caramelize. Those browned bits on the tray are pure flavor!
• **Spice Adjustments:** Start with the suggested ¼ teaspoon of each spice, then taste your blended soup. If you like more warmth, add another pinch of cayenne. For a deeper, earthy aroma, add more nutmeg or allspice. A touch of smoked paprika can also add an interesting dimension.
• **Creaminess Factor:** The full-fat milk adds a lovely richness without being overly heavy. For an even creamier, more decadent soup, you could use coconut milk (for a dairy-free option) or a touch of heavy cream. For a lighter version, reduce the milk slightly or use a lower-fat alternative.
• **Blending for Smoothness:** A stick blender (immersion blender) is ideal for this recipe, allowing you to blend directly in the pot. If you’re using a regular blender, work in batches, being careful with hot liquids. Never fill your blender more than halfway, and always hold the lid down firmly with a towel.
• **Make Ahead & Storage:** This soup is fantastic for meal prep. It keeps well in an airtight container in the refrigerator for up to 4-5 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of milk or stock if it’s too thick.
• **Crouton Storage:** Store your homemade garlic croutons in an airtight container at room temperature for up to a week. They lose their crispness if exposed to air.

Embrace the Autumn Season with This Comforting Soup

This spiced roast pumpkin soup is more than just a meal; it’s an experience that perfectly encapsulates the essence of autumn. The rich, earthy flavors of roasted pumpkin and garlic, combined with the subtle warmth of the spices, create a bowl of pure comfort. And with the added crunch of homemade garlic croutons, the tangy creaminess of feta, and the aromatic burst of crispy sage, every spoonful is an adventure for your taste buds.

Whether you’re seeking a healthy, hearty lunch, a comforting dinner on a brisk evening, or a delicious way to use up seasonal produce, this recipe is sure to become a cherished favorite. It’s easy enough for a weeknight, yet elegant enough to impress guests. So gather your ingredients, fire up your oven, and prepare to delight in the ultimate autumn soup. Enjoy the warmth, the flavors, and the simple joy of homemade goodness.

I am delighted to share this wonderful recipe with my fellow food enthusiasts at Fiesta Friday, kindly hosted by Foodbod and O Blog Off, as well as Foodie FriDIY and Foodie Friends Friday.