Foodie Friday: Pumpkin Sage Soup Recipe

With so many pumpkins around (and often at discounted prices!) after Halloween, I’ve been cooking a lot with them. The sage from our garden is still in excellent shape despite the cooler weather, so I figured that pumpkin sage soup would be the perfect way to use two seasonal items before they disappear.


  • 3 sugar pumpkins
  • Olive oil
  • 2 large minced onions
  • 3 pressed garlic cloves
  • 5 c. chopped fresh sage
  • 32 oz. chicken stock (or vegetable stock if you’re vegetarian)
  • ½ c. Greek style plain yogurt
  • ½ c. white wine


  • Preheat oven to 425 degrees
  • Halve pumpkins and remove seeds (use them to make roast pumpkin seeds later!)
  • Rub interior of pumpkins with olive oil to coat
  • Place pumpkins, interior down, on a rimmed baking sheet covered with aluminum foil, like so:

  • Bake pumpkins until you can pierce exterior with a fork, about 45 minutes
  • While pumpkins are cooking, mince onions and put in a large pot over low heat with about a tablespoon of olive oil until they become soft and begin to brown, like so:

  • Deglaze pan with white wine, loosening browned bits with spatula
  • As wine cooks off, add pressed garlic, stock and chopped sage. Bring to a simmer
  • Once pumpkins are done, spoon out pumpkin flesh from rind, and add to pan, bring to a simmer
  • Add yogurt
  • Use an immersion blender, if you have one, to blend soup
  • If you don’t have an immersion blender, let soup cool and put through a blender in batches
  • Transfer soup back to pan, bring to a simmer
  • Top with a dollop of yogurt and sprig of sage and serve!