I absolutely love how this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe comes together—it’s the perfect blend of cozy autumn flavors with just the right kick of spice. What makes this soup stand out is that earthy roasted garlic and herbaceous sage pesto swirling through the creamy pumpkin base, and you won’t believe how those spicy fried pumpkin seeds bring an addictive crunch on top. I first tried this combo on a chilly weekend, and it instantly became my go-to when I want something nourishing but still feels fancy enough to share with friends.
You’ll find that this soup isn’t just a solo act; it plays beautifully for holiday dinners, a relaxed fall lunch, or even just a comforting weeknight treat. It’s marvelous how roasting the pumpkin and garlic amplifies the natural sweetness, and the pesto adds a fresh lift, while the spicy seeds give you a little surprise with every bite. If you love bold flavors with textures that make you smile, this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is absolutely worth making.
Why You’ll Love This Recipe
- Depth of Flavor: Roasting the pumpkin and garlic mellows and enriches their flavors, making every spoonful comforting and complex.
- Unique Texture Combo: The creamy soup paired with crunchy, spicy fried pumpkin seeds adds a delightful contrast you’ll crave.
- Versatility: This recipe works as a weekly family meal or an elegant starter for dinner parties—total crowd-pleaser.
- Herb and Spice Balance: Fresh sage pesto and gentle heat from cayenne and chipotle keep things exciting but never overwhelming.
Ingredients You’ll Need
The ingredients in this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe really work harmoniously—simple staples like pumpkin and garlic shine, while the sage pesto and spices bring surprising layers. When shopping, I recommend choosing a sugar or pie pumpkin for sweetness and picking fresh herbs for the pesto to keep it vibrant.
- Sugar or Pie Pumpkin: Choose a firm, medium-large pumpkin for natural sweetness and creamy texture.
- Olive Oil: Use good-quality extra virgin for roasting and pesto—it makes a big difference.
- Salt and Pepper: Essential to balance and bring out all the flavors.
- Unsalted Butter: Adds richness to sautéed shallots and base of soup.
- Shallots: Gentle, sweet onion flavor builds depth when sautéed.
- Fresh Thyme: Aromatic herb that pairs perfectly with pumpkin.
- Chicken Broth: Adds savory body—sub veggie broth if preferred.
- Coconut Milk: Creamy texture and subtle sweetness enhances the soup and frying the seeds.
- Water: Balances soup consistency.
- Cayenne Pepper: Offers warmth—adjust based on your spice tolerance.
- Nutmeg: Classic pumpkin spice, used sparingly.
- Pure Maple Syrup: Sweetens naturally and adds complexity.
- Crushed Red Pepper Flakes: For an extra little spark in the soup.
- Garlic Head: Roasted whole for mellow sweetness in the pesto.
- Fresh Parsley and Fresh Sage: The dynamic duo that makes the pesto herbaceous and vibrant.
- Shelled Pistachios: Nutty texture and flavor in pesto; swap with walnuts if desired.
- Olive Oil (for Pesto): Helps bring everything together smoothly.
- Blue Cheese (or Feta/Parmesan): Adds tang and creaminess; blue cheese gives a bold punch.
- Pepper (for pesto): Fine seasoning.
- Pumpkin Seeds (Reserved): To fry and spice—don’t toss them!
- Flour (for frying seeds): Helps spices stick for flavorful seeds.
- Chipotle Chili Powder: Smoky heat for the fried seeds.
- Brown Sugar: Balances smoky and spicy tones in seeds.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the fun things about the Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe is how easy it is to tailor it to your preferences. I love experimenting with different cheeses in the pesto, and sometimes I dial up or down the heat depending on the crowd. Don’t be afraid to make it your own!
- Cheese Swaps: I often swap out blue cheese for feta if I want something milder, or parmesan for a nuttier flavor profile that still melts perfectly into the pesto.
- Herb Tweaks: Sometimes I add a handful of basil or rosemary to the pesto when I’m feeling adventurous—it adds a different herbal twist that’s still delicious.
- Make It Vegan: Use vegetable broth, coconut oil instead of butter, and substitute the cheese with a vegan version or nutritional yeast for cheesy notes.
- Adjusting the Heat: Love spice? Add more cayenne to the soup or double the chipotle powder on your pumpkin seeds; want it mild, reduce accordingly.
How to Make Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
Step 1: Roast the Pumpkin and Garlic
Preheat your oven to 400°F. Cut your large sugar or pie pumpkin in half (or quarters if it’s big) and scoop out all the seeds—save the seeds for frying later! Rub the pumpkin flesh with olive oil, sprinkle with salt and pepper, then place it cut side down on a baking sheet. For the garlic, slice off the top to reveal the cloves, peel away any loose skin, drizzle with a bit of olive oil, and cover loosely with foil. Roast both the pumpkin and garlic together for about 45 minutes until the pumpkin is fork-tender and garlic is golden and soft. This step builds the flavor foundation, so don’t rush it!
Step 2: Puree the Pumpkin
Let the pumpkin cool for a few minutes, then scoop the flesh into a food processor. Add 1 cup of chicken broth and puree until silky smooth. Don’t skip this; I used to think mashing with a fork was enough, but the food processor makes the soup luxuriously creamy.
Step 3: Build the Soup Base
In a large pot over medium heat, melt the butter and sauté chopped shallots until soft and fragrant, about 5 minutes. Add fresh thyme and cook for 30 seconds more. Pour in the pureed pumpkin, remaining chicken broth, coconut milk, water, cayenne, nutmeg, maple syrup, and crushed red pepper flakes. Stir it well and bring to a gentle simmer. Let it cook 15-20 minutes; this melds flavors beautifully and lets the spices bloom.
Step 4: Make the Roasted Garlic Sage Pesto
While the soup gently simmers, prepare the pesto. Add the roasted garlic, fresh parsley, sage, and shelled pistachios to your food processor. Pulse until chopped finely, then drizzle in olive oil while pulsing to get a smooth yet slightly textured pesto. Stir in crumbled blue cheese (or your substitute) and pulse a couple more times to combine. Finish with salt and pepper to taste. This pesto is what makes this soup truly unique—herby, tangy, and rich!
Step 5: Fry the Pumpkin Seeds for a Spicy Crunch
Take those reserved pumpkin seeds and toss them in a bowl with coconut milk and flour, coating evenly. In a small bowl, mix chipotle chili powder, brown sugar, and pepper. Heat some olive oil in a skillet over medium heat, then add the coated pumpkin seeds. Stir continuously to help them toast evenly and puff up without burning, about 5-7 minutes. Once browned, drain on paper towels then toss with your spice mix and plenty of salt. The spicy fried seeds add that addictive crunch and smoky heat you’ll keep reaching for.
Step 6: Assemble and Serve
Ladle the warm soup into bowls—if you want to get extra fancy, you can even serve it inside roasted small pumpkins! Top with a generous dollop of the sage pesto and sprinkle with the crispy spicy pumpkin seeds. If you like, finish with a drizzle of coconut milk for a silky touch. Grab a spoon, sit back, and enjoy that perfect bowl of fall comfort with a little spicy kick.
Pro Tips for Making Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
- Roast Until Perfectly Tender: I learned that under-roasting the pumpkin results in a grainy soup, so be patient—fork-tender means done!
- Toast Pistachios Lightly: Lightly toasting pistachios before adding to the pesto adds an extra nutty depth that lifts the pesto’s flavor.
- Watch Your Seed Frying: Pumpkin seeds can go from browned to burnt quickly; keep stirring constantly for even crispy crunch.
- Balance the Heat: Adjust cayenne and chipotle amounts bit by bit—it’s easier to add more spice later than fix a too-spicy soup!
How to Serve Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
Garnishes
I always garnish this soup with a dollop of the vibrant roasted garlic sage pesto, plus a generous sprinkle of those addictive spicy fried pumpkin seeds. For a little extra creaminess and that pretty swirl effect, I like to drizzle some coconut milk on top right before serving—it feels indulgent. A few fresh sage leaves or a tiny pinch of fresh parsley also adds a lovely fresh touch and color pop.
Side Dishes
This soup pairs beautifully with crusty artisan bread—something to soak up every last bit. My family also loves it alongside a crisp green salad with a tangy vinaigrette to balance the richness. If you’re making it a dinner, a simple roasted chicken or glazed carrots make perfect companions without stealing the show.
Creative Ways to Present
For special occasions, I love serving the soup in small roasted pumpkin “bowls” by scooping out whole mini pumpkins, roasting them until tender, and using them as edible bowls. It makes such a charming fall centerpiece and is surprisingly easy to do. You can also elevate presentation with an extra swirl of pesto or a drizzle of chili oil for a pop of color and heat.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen after resting overnight, so I often make it a day ahead when expecting guests or a busy week. Just be sure to keep the pesto and spicy seeds separate to preserve their freshness and crunch until serving.
Freezing
This soup freezes well, which is such a time saver! I freeze it without the pesto and pumpkin seeds—just portion it in freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently. Add fresh pesto and fry some new pumpkin seeds to keep that fresh flavor and crispy texture.
Reheating
I usually reheat the soup on the stove over low heat, stirring occasionally to avoid scorching. Add a splash of broth or water if it thickens too much. Avoid boiling once coconut milk is added to keep the texture smooth. Right before serving, stir in fresh pesto and top with crispy pumpkin seeds for the best experience.
FAQs
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Can I make this vegan or vegetarian?
Absolutely! Simply swap the chicken broth with vegetable broth and use coconut oil instead of butter. Replace the blue cheese in the pesto with a vegan cheese or nutritional yeast for that cheesy flavor without dairy. The roasted garlic, herbs, and spices still create a rich, satisfying soup perfect for vegan and vegetarian diets.
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How spicy is this Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe?
It has a gentle but noticeable warmth from cayenne and chipotle chili powder, balanced by the creamy coconut milk and sweet maple. If you’re sensitive to spice, you can easily reduce the cayenne and chipotle to mellow the heat. For spice lovers, feel free to add more for an extra kick.
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Can I use canned pumpkin instead of fresh?
While canned pumpkin is convenient, the freshness and flavor from roasting a fresh pumpkin and garlic really take this soup to another level. If you’re short on time, you can substitute canned pumpkin, but I recommend still roasting the garlic separately to maintain that mellow, caramelized garlic flavor that’s key to the recipe.
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How do I store and reuse leftover spicy fried pumpkin seeds?
Store leftover fried pumpkin seeds in an airtight container at room temperature and try to eat them within a couple of days since they can lose crunchiness. For best texture, consider frying a fresh batch when serving leftovers.
Final Thoughts
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe has become a heartfelt favorite for me because it feels like a warm hug in a bowl but with exciting flavors that surprise each time. I love sharing it with friends who think pumpkin soup is boring—this one changes minds instantly! I promise, once you try it, you’ll be reaching for that bowl of soup all fall long and beyond. Give it a go and enjoy the cozy, vibrant flavors as much as I do.
PrintRoasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds Recipe
This Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds is a comforting and flavorful fall dish. Roasting the pumpkin and garlic enhances their natural sweetness while the sage pesto adds a fresh herbal note. Topped with crispy, chipotle-spiced pumpkin seeds, this creamy soup combines savory, spicy, and slightly sweet flavors for a warming and satisfying meal.
- Prep Time: 15 mins
- Cook Time: 95 mins
- Total Time: 120 mins
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Soup
- 1 large sugar or pie pumpkin, cut in half with seeds removed and reserved (plus 4 small ones if making pumpkin bowls)
- 1 tbsp olive oil
- Salt and pepper to taste
- 6 tbsp unsalted butter
- 2 small shallots, chopped
- 1 tsp fresh thyme, chopped
- 4 cups chicken broth
- 1 cup coconut milk
- 1 cup water
- 1 tsp cayenne pepper (adjust to taste)
- 1/4 tsp nutmeg
- 1 tbsp pure maple syrup
- 1 pinch crushed red pepper flakes
Sage Pesto
- 1 head garlic (roasted; or substitute 1 clove raw garlic)
- 1 cup fresh parsley
- 1/2 cup fresh sage
- 1/4 cup shelled pistachios
- 1/4 cup olive oil
- 1/4 cup crumbled blue cheese (or substitute feta or parmesan)
- 1/4 tsp pepper
Fried Pumpkin Seeds
- Reserved pumpkin seeds from the roasted pumpkin
- 1 tbsp coconut milk
- 1 tbsp flour
- 1 tsp chipotle chili powder
- 1/4 tsp brown sugar
- 1/2 tsp pepper
- Salt to taste
- Olive oil for frying
Instructions
- Roast Pumpkin and Garlic: Preheat the oven to 400°F. Cut the pumpkin in half or into fourths and remove seeds, saving seeds for frying. Rub pumpkin flesh with 1 tbsp olive oil and sprinkle with salt and pepper. Chop the top off the garlic head to expose cloves, peel excess skin, drizzle about 1 tsp olive oil over garlic, then cover with foil. Place pumpkin and garlic on a baking sheet and roast for 45 minutes, until pumpkin is fork-tender and garlic golden and soft. Remove and let cool 5 minutes. Squeeze roasted garlic cloves from skin into a bowl and mash with a fork.
- Prepare Pumpkin Puree: Add roasted pumpkin flesh into a food processor along with 1 cup chicken broth, blend until completely smooth. If you don’t have a processor, mash very well by hand.
- Sauté Shallots and Herbs: Heat a large pot over medium heat, add butter and chopped shallots. Sauté for about 5 minutes until soft. Add chopped thyme and cook an additional 30 seconds to release flavors.
- Simmer Soup: Pour pumpkin puree into the pot along with remaining 3 cups chicken broth, coconut milk, water, cayenne pepper, nutmeg, maple syrup, and crushed red pepper flakes. Stir well and bring to a low simmer. Let simmer gently for 15 to 20 minutes to blend flavors.
- Make Sage Pesto: In a food processor, combine roasted garlic, fresh parsley, fresh sage, and pistachios. Pulse until finely chopped. While pulsing, slowly drizzle in olive oil until combined. Add crumbled blue cheese and pepper, pulse a few more times to incorporate. Season with salt and pepper to taste.
- Prepare Fried Pumpkin Seeds: Toss reserved pumpkin seeds with coconut milk and flour in a bowl until evenly coated. In a small bowl, mix chipotle chili powder, brown sugar, and pepper. Heat olive oil in a skillet over medium heat. Once hot, add coated pumpkin seeds. Stir continuously until seeds expand and become browned, being careful not to burn. Remove seeds to paper towel to drain. Toss hot seeds with chili powder mixture and salt to taste. Adjust seasoning if needed.
- Assemble and Serve: Ladle soup into bowls or into roasted small pumpkin bowls if prepared. Top each serving with a dollop of sage pesto and a sprinkle of spicy fried pumpkin seeds. Optionally, drizzle a little coconut milk over the top. Serve immediately and enjoy warm.
- Optional Pumpkin Bowls: Remove tops of small pumpkins and scoop out seeds. Rub inside with olive oil, salt, and pepper. Place on a baking sheet and bake at 400°F for 20-30 minutes until just soft to touch but still holding shape. Use these as edible soup vessels for an impressive presentation.
Notes
- Adjust cayenne pepper and chili powder to control soup and seed spiciness.
- Roasting the garlic whole softens its flavor and adds a caramelized sweetness.
- Blue cheese adds tang to the pesto, but feta or parmesan are great alternatives.
- Use fresh herbs for best flavor in the pesto.
- Leftover fried pumpkin seeds make a great snack or salad topping.
- The recipe can be adapted to vegetarian by substituting vegetable broth for chicken broth.
- Make sure to stir the pumpkin seeds continuously while frying to avoid burning.
- If you don’t want to make pumpkin bowls, regular soup bowls work perfectly.
