Pumpkin Tomato Soup with Crispy Sage Butter
This creamy pumpkin tomato soup is cozy, flavorful, and effortlessly elegant with hints of sage, thyme, and garlic. A drizzle of crispy sage butter on top makes it feel like pure autumn comfort in a bowl.
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 cloves garlic
- ¼ cup chopped sage
- 2 tablespoons fresh thyme leaves
- 1 teaspoon EACH: salt and pepper, extra
- 28 ounce can tomatoes, diced or whole
- 15 ounce can pumpkin puree
- 3 cup chicken broth
- 1 cup half and half
- 1-3 teaspoons sugar, optional - see notes
- Crispy sage butter + croutons, to serve
Crispy Sage Butter
- 2 tablespoons butter
- 12 medium sage leaves
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it's transparent, about 5 minutes. Add the garlic, sage, thyme, salt, and pepper and cook for 1 minute.1 tablespoon butter, 1 medium onion, 3 cloves garlic, ¼ cup chopped sage, 2 tablespoons fresh thyme leaves, 1 teaspoon EACH: salt and pepper
- Transfer the cooked onion and garlic to a blender (see notes) then add the tomatoes and pumpkin puree. Blend on high speed until smooth.28 ounce can tomatoes, 15 ounce can pumpkin puree
- Pour the puree back into the pot and then use a little of the broth to clean the blender, pouring it into the soup pot. Add the remaining broth, and bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.3 cup chicken broth
- While the soup is cooking, make the crispy sage butter. Melt the butter in a frying pan over medium heat. When it starts to foam, add the sage leaves and cook for 1 minute. Flip them over and cook for an additional 2 minutes, until they are crispy. Remove the pot from the heat.2 tablespoons butter, 12 medium sage leaves
- Add the cream to the pot, then taste and add the sugar and more salt if you'd like. Serve with a few crispy sage leaves, a drizzle of the sage butter, and some croutons.1 cup half and half, Crispy sage butter + croutons, 1-3 teaspoons sugar
Notes
Sugar: Canned tomatoes vary widely in acidity. If the soup tastes too acidic, a little sugar will balance it out. The soup shouldn't taste sweet, so add the sugar 1 teaspoon at a time until the acidic flavor mellows out. If I use San Marzano tomatoes, I typically don't add any sugar.
Pumpkin puree: Using canned pumpkin is, by far, the easiest way to make this soup. Ensure you purchase pumpkin puree, not pumpkin pie filling, which often contains added spices. If you'd like to make your own, either roast the pumpkin first or simmer it in the soup, blending at the end of cooking.
Croutons: I love serving cream soups topped with croutons as they add the perfect bite. In the photos, you see my garlic parmesan croutons. Another treat (especially with tomato soup) are my grilled cheese croutons.
Blending: I prefer blending the soup at the beginning, as I don't have an immersion blender. If you do, feel free to blend the soup after it has simmered.
Serving: 1 = ¼ of the soup, Calories: 288kcal, Carbohydrates: 32g, Protein: 8g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 1610mg, Potassium: 987mg, Fiber: 8g, Sugar: 18g, Vitamin A: 17619IU, Vitamin C: 32mg, Calcium: 195mg, Iron: 5mg