Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

If you’re looking for a fall recipe that’ll knock your socks off and impress anyone lucky enough to share a bowl with you, you’ve got to try this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe. It’s warm, comforting, and layered with incredible flavors—from the sweet roasted pumpkin to the punchy sage pesto and those addictive spicy seeds on top. Trust me, this is one of those dishes where every spoonful tells a cozy story, and once you make it, it will become a favorite in your kitchen.

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Ingredients You’ll Need

The magic in this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe comes from a blend of simple, fresh ingredients that work together seamlessly. When picking your pumpkin, opt for a sugar or pie pumpkin—they roast beautifully and puree into silky smoothness. And don’t skip fresh sage or roasting the garlic—that roasted depth really makes the soup special.

• Pumpkin: Choose a large sugar or pie pumpkin for sweetness and smooth texture; smaller pumpkins work if you want individual bowls.
• Olive oil: For roasting and flavor—extra virgin is great here.
• Unsalted butter: Adds richness in the sauté and helps soften shallots perfectly.
• Shallots: Milder than onions and give a lovely aromatic base.
• Fresh thyme: This herb adds delicate earthiness that complements pumpkin well.
• Chicken broth: Provides savory depth, but you can substitute vegetable broth if you prefer.
• Coconut milk: Brings creaminess and a subtle sweetness that balances spices.
• Cayenne pepper: Adds heat; adjust to your own spice tolerance.
• Nutmeg: A warm spice that gives the soup a cozy, seasonal hint.
• Pure maple syrup: Just a touch enhances natural pumpkin sweetness.
• Crushed red pepper flakes: For extra kick and depth.
• Garlic head: Roasted to mellow sweetness, or substitute 1 clove raw garlic for the pesto if short on time.
• Fresh parsley and sage: Essential for the vibrant pesto, with sage giving that signature fall flavor.
• Pistachios: A non-traditional pesto nut that adds lovely earthiness and color.
• Blue cheese (or feta/parmesan): Adds tang and creaminess to the pesto; pick your favorite.
• Pumpkin seeds reserved from the pumpkin: Fried spicy and crunchy—this elevates the texture like nothing else.
• Flour and coconut milk (for frying seeds): These help crisp up the seeds and hold the spices.
• Chipotle chili powder and brown sugar: Create smoky, sweet heat for the fried seeds.

Variations

I love how adaptable this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is—you can really play around with the components to suit your tastes or dietary needs. I’ve tried swapping out a few things depending on the season or occasion, and each time it’s still a winner.

• Vegetarian Variation: Use vegetable broth instead of chicken broth for a vegetarian-friendly version, and it’s just as rich and satisfying.
• Dairy-Free Option: Skip the blue cheese or substitute with nutritional yeast in the pesto, and use coconut milk generously for creaminess; the soup remains luscious.
• Milder Heat: If spicy isn’t your thing, feel free to reduce or omit cayenne and red pepper flakes; the roasted garlic and pesto provide plenty of flavor on their own.
• Nut Substitution: Swap pistachios with walnuts or almonds in the pesto if you have a nut allergy or simply prefer a different flavor profile.

How to Make Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

Step 1: Roast the Pumpkin and Garlic to Perfection

Start by preheating your oven to 400°F. Cut your large sugar pumpkin in half and scoop out the seeds—set those aside because they’re not just garbage! Rub the exposed pumpkin flesh with olive oil and sprinkle with salt and pepper for flavor. Take a whole head of garlic and slice off the top to expose the cloves, drizzle a little olive oil over it, then wrap it in foil. Pop both the pumpkin and garlic onto a baking sheet and roast for about 45 minutes. You’ll want the pumpkin fork-tender and the garlic golden and soft. This step is where so much flavor develops—taking a little time now means big rewards later. Once out of the oven, let them cool slightly so you can handle them safely.

Step 2: Puree the Pumpkin and Prep the Soup Base

Scoop the roasted pumpkin flesh into a food processor along with a cup of chicken broth. Puree until completely smooth—if you don’t have a processor, just mash thoroughly with a fork or potato masher, but a food processor makes it silky. While that’s going on, melt butter in a large pot over medium heat and sauté shallots until soft and translucent, about five minutes. Toss in fresh thyme and cook just another 30 seconds to coax out those fragrant oils before adding the pumpkin puree back in. Stir in the rest of the chicken broth, coconut milk, water, cayenne pepper, nutmeg, maple syrup, and crushed red pepper flakes. Bring to a gentle simmer and let the flavors marry for about 15 to 20 minutes—this is where the soup thickens and flavors deepen beautifully.

Step 3: Blend the Roasted Garlic Sage Pesto

While the soup is simmering, get your pesto ready. Toss the roasted garlic (squeeze it out of the skin first), fresh parsley, sage leaves, and shelled pistachios into your food processor. Pulse until finely chopped. Then, slowly pour in the olive oil while the processor runs, creating a luscious, herby sauce. Add crumbled blue cheese last and pulse just to combine. You can season with salt and pepper as you go. This pesto is aromatic, tangy, and brings a fresh punch that contrasts so well with the warm, cozy soup base. I love making extra to drizzle over other dishes too!

Step 4: Fry the Pumpkin Seeds with Spicy Goodness

Don’t toss those reserved pumpkin seeds yet! Toss them in a bowl with a tablespoon of coconut milk and a tablespoon of flour to get a light coating. Mix chipotle chili powder, brown sugar, pepper, and plenty of salt separately. Heat olive oil in a skillet over medium heat, then add the pumpkin seeds. Stir constantly until they puff up and turn golden brown—this takes about 5 to 7 minutes and needs your attention so they don’t burn. Drain on paper towels and immediately toss with your spice mix. The result is addictive: smoky, sweet, and crunchy seeds to top your soup.

Step 5: Assemble and Serve Like a Pro

Ladle the hot soup into bowls or even better, into roasted mini pumpkin bowls if you’re feeling fancy! Top each serving with a generous dollop of your sage pesto and sprinkle the spicy fried pumpkin seeds on top. If you have some extra coconut milk, a light drizzle over the soup adds an elegant touch. Then pick up your spoon and prepare to be delighted—this is exactly what fall in a bowl tastes like.

How to Serve Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe

Garnishes

I personally top the Roasted Garlic Sage Pesto Pumpkin Soup with a generous dollop of the fresh sage pesto and then scatter the spicy fried pumpkin seeds on top—they add that addictively crunchy texture and smoky heat that makes every bite exciting. A swirl of coconut milk adds a lovely visual and creamy touch, too. Sometimes, I also sprinkle a few microgreens or fresh sage leaves for a pop of color and fresh flavor just before serving.

Side Dishes

This soup pairs beautifully with a crisp green salad or crusty artisan bread to scoop up every last drop. I often serve it alongside roasted Brussels sprouts or a warm quinoa salad to round out the meal. The combination of textures and flavors keeps the meal balanced without overwhelming the delicate pumpkin notes.

Creative Ways to Present

For holiday dinners or fall gatherings, serving this soup inside roasted pumpkin bowls always wows guests. I love hollowing out small sugar pumpkins, roasting them just enough to soften their walls, then ladling the soup directly inside—such a festive presentation! For a casual meal, rustic ceramic bowls work great and make the colors pop, especially when you add a little pesto and seed garnish on top.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, which is a nice bonus! Keep the pumpkin seeds separate and add them fresh when reheating so they stay crunchy and don’t get soggy.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a bit of space at the top for expansion. When you want to enjoy it again, thaw it overnight in the fridge and reheat gently on the stove. I don’t freeze the pesto or fried seeds, but they can be made fresh quickly and really bring the soup back to life.

Reheating

Reheat the pumpkin soup slowly over low heat, stirring frequently to prevent scorching. If it thickened overnight, add a splash of broth or water to reach your desired consistency. Prepare a fresh batch of pesto and fried seeds to top it off, so the soup tastes just as vibrant as the first time.

FAQs

Final Thoughts

This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe has quickly become one of my go-to dishes when I want something both comforting and a little special. It’s the kind of soup that feels like a warm hug on a chilly day, and the layers of flavor keep you coming back for more. I hope you have as much fun making it as I do—don’t hesitate to experiment a bit and make it your own. Once you try it, I’m pretty sure your family will be begging you to make it again soon!

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