Creamy Pumpkin Soup with Crispy Sage, Burrata, Candied Pecans & Hot Honey
Creamy Pumpkin Soup with Crispy Sage, Burrata, Candied Pecans & Hot Honey is a cosy, elegant soup that combines silky roasted pumpkin with warm spices, creamy burrata, crisp sage, crunchy candied pecans, and a sweet-spicy hot honey drizzle. The contrast of smooth soup, creamy cheese, crunchy toppings, and fragrant herbs makes every spoonful especially satisfying.
Roasting the pumpkin first brings out its natural sweetness and adds a lightly caramelised flavour, while cumin, cinnamon, and nutmeg give the soup a warm, balanced depth. Finished with burrata and a selection of crunchy toppings, this pumpkin soup feels special enough for entertaining while remaining simple enough for a comforting meal at home.
Ingredients
For the Pumpkin Soup:
- 4 cups pumpkin, peeled and cubed (600 g)
- 1 tbsp olive oil (15 ml)
- 1 small yellow onion, diced (150 g)
- 3 cloves garlic, minced (9 g)
- 3 cups vegetable broth (720 ml)
- ½ cup heavy cream (120 ml)
- 1 tsp ground cumin (2 g)
- ½ tsp ground cinnamon (1 g)
- ¼ tsp ground nutmeg (0.5 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Crispy Sage:
- 12 fresh sage leaves (10 g)
- 1 tbsp olive oil (15 ml)
For the Candied Pecans:
- ½ cup pecan halves, roughly chopped (55 g)
- 1 tbsp maple syrup (20 g)
- 1 tbsp brown sugar (12 g)
- 1 tbsp unsalted butter (14 g)
- Pinch of salt
For the Toppings:
- 8 oz burrata cheese (225 g)
- 2 tbsp hot honey (40 g)
- 1 tbsp pumpkin seeds (10 g)
- Freshly cracked black pepper, to taste
How to Make It
1. Roast the Pumpkin
Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with the olive oil and spread it evenly over a baking sheet. Roast for 25–30 minutes, turning once if needed, until the pumpkin is tender and lightly caramelised around the edges.
2. Sauté the Aromatics
While the pumpkin roasts, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute, just until fragrant.
3. Simmer the Soup
Add the roasted pumpkin to the pot along with the vegetable broth, cumin, cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavours to blend.
4. Blend Until Smooth
Use an immersion blender to blend the soup until completely smooth and creamy. Stir in the heavy cream and warm gently for 2–3 minutes. Taste and adjust the seasoning as needed.
5. Make the Crispy Sage
Heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and cook for approximately 30–60 seconds per side, until crisp. Transfer the sage to a paper towel-lined plate to drain and keep crisp.
6. Make the Candied Pecans
Melt the butter in a small skillet over medium heat. Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt. Cook for 2–3 minutes, stirring constantly, until the pecans are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool and crisp.
7. Assemble the Soup
Ladle the warm pumpkin soup into serving bowls. Tear the burrata into pieces and arrange it over the soup, allowing its creamy centre to soften gently from the heat.
8. Add the Toppings
Top each bowl with crispy sage, candied pecans, and pumpkin seeds. Drizzle with hot honey and finish with freshly cracked black pepper. Serve immediately while the soup is warm and the toppings are crisp.
Why This Recipe Works
Roasting the pumpkin before adding it to the soup gives it a deeper, naturally sweet flavour and a lightly caramelised finish. The combination of cumin, cinnamon, and nutmeg adds warmth without overpowering the pumpkin, while a little heavy cream creates a smooth, luxurious texture.
The toppings bring an appealing contrast to the silky soup. Creamy burrata adds richness, crispy sage provides an aromatic savoury note, and candied pecans and pumpkin seeds contribute plenty of crunch. A final drizzle of hot honey ties everything together with a sweet and gently spicy finish.
Tips for the Best Creamy Pumpkin Soup
- Roast the pumpkin well: Let the pumpkin become tender with lightly caramelised edges for the best depth of flavour.
- Blend thoroughly: Blend until completely smooth for a silky soup that pairs beautifully with the creamy burrata.
- Keep the sage crisp: Fry the sage just until the leaves become crisp, then drain them on paper towel.
- Watch the pecans closely: The maple syrup and brown sugar can caramelise quickly, so stir constantly while cooking.
- Add burrata at the end: Place the burrata over the hot soup just before serving so its centre softens without completely disappearing into the soup.
- Drizzle hot honey just before serving: This keeps the sweet-spicy flavour bright and creates an attractive finish.
Serving Suggestions
Serve this pumpkin soup as a cosy starter for an autumn or winter meal, or make it the centrepiece of a light lunch with warm crusty bread or a simple green salad. The combination of burrata, candied pecans, crispy sage, and hot honey makes it especially suitable for a dinner party or festive gathering.
For the prettiest presentation, ladle the soup into wide bowls and arrange the burrata slightly off-centre. Scatter the toppings around it rather than mixing them into the soup, then finish with a few crispy sage leaves, pumpkin seeds, a drizzle of hot honey, and freshly cracked black pepper.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin can be used for convenience. However, roasting fresh pumpkin gives the soup a deeper flavour and lightly caramelised sweetness that works particularly well with the toppings.
What type of pumpkin works best?
Choose a sweet, firm-fleshed pumpkin suitable for cooking. Butternut squash can also be used if you prefer a similar naturally sweet and creamy result.
Can I make the soup ahead of time?
Yes. The pumpkin soup can be prepared ahead and gently reheated before serving. For the best texture, add the burrata, crispy sage, candied pecans, pumpkin seeds, and hot honey just before serving.
Can I substitute the burrata?
If burrata is not available, creamy mozzarella, fresh mozzarella, or another mild soft cheese can be used. Burrata provides the richest contrast because of its soft, creamy centre.
How can I keep the candied pecans crunchy?
Allow the candied pecans to cool completely on parchment paper before adding them to the soup. Keep them separate from the soup until serving so they retain their crisp texture.
Can I make the soup without heavy cream?
Yes. The soup can be served without the cream, although it will have a lighter texture. The roasted pumpkin and burrata will still provide plenty of richness.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Calories | 425 kcal |
| Protein | 11 g |
| Carbohydrates | 38 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 18 g |
| Sodium | 620 mg |
Final Thoughts
This creamy pumpkin soup turns simple seasonal ingredients into a beautifully layered dish. The roasted pumpkin creates a naturally sweet and velvety base, while warm spices add depth and the cream brings everything together.
What makes the recipe especially memorable is the finishing combination of creamy burrata, crispy sage, candied pecans, pumpkin seeds, and hot honey. Serve it warm with the toppings added at the last moment for a comforting soup with plenty of contrasting flavours and textures.
Print
Creamy Pumpkin Soup with Crispy Sage, Burrata, Candied Pecans & Hot Honey
- Total Time: 55 minutes
Description
A cosy, elegant pumpkin soup made with roasted pumpkin, warm spices, and cream, then finished with creamy burrata, crispy sage, candied pecans, pumpkin seeds, and a sweet-spicy hot honey drizzle.
Ingredients
For the Pumpkin Soup:
4 cups pumpkin, peeled and cubed (600 g)
1 tbsp olive oil (15 ml)
1 small yellow onion, diced (150 g)
3 cloves garlic, minced (9 g)
3 cups vegetable broth (720 ml)
½ cup heavy cream (120 ml)
1 tsp ground cumin (2 g)
½ tsp ground cinnamon (1 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage:
12 fresh sage leaves (10 g)
1 tbsp olive oil (15 ml)
For the Candied Pecans:
½ cup pecan halves, roughly chopped (55 g)
1 tbsp maple syrup (20 g)
1 tbsp brown sugar (12 g)
1 tbsp unsalted butter (14 g)
Pinch of salt
For the Toppings:
8 oz burrata cheese (225 g)
2 tbsp hot honey (40 g)
1 tbsp pumpkin seeds (10 g)
Freshly cracked black pepper, to taste
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with the olive oil and spread it evenly over a baking sheet. Roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised around the edges.
2. While the pumpkin roasts, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute, just until fragrant.
3. Add the roasted pumpkin to the pot along with the vegetable broth, cumin, cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavours to blend.
4. Use an immersion blender to blend the soup until completely smooth and creamy. Stir in the heavy cream and warm gently for 2–3 minutes. Taste and adjust the seasoning as needed.
5. Heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and cook for approximately 30–60 seconds per side, until crisp. Transfer the sage to a paper towel-lined plate to drain and keep crisp.
6. Melt the butter in a small skillet over medium heat. Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt. Cook for 2–3 minutes, stirring constantly, until the pecans are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool and crisp.
7. Ladle the warm pumpkin soup into serving bowls. Tear the burrata into pieces and arrange it over the soup, allowing its creamy centre to soften gently from the heat.
8. Top each bowl with crispy sage, candied pecans, and pumpkin seeds. Drizzle with hot honey and finish with freshly cracked black pepper. Serve immediately while the soup is warm and the toppings are crisp.
Notes
Roast the pumpkin until tender with lightly caramelised edges for the best depth of flavour. Blend the soup thoroughly until completely smooth for a silky texture. Fry the sage just until crisp, then drain it on paper towel to help maintain its texture. Watch the candied pecans closely because the maple syrup and brown sugar can caramelise quickly. Add the burrata just before serving so its creamy centre softens without completely disappearing into the soup. Drizzle the hot honey just before serving to keep its sweet-spicy flavour bright. Canned pumpkin can be used for convenience, although roasting fresh pumpkin provides deeper flavour and caramelised sweetness. Butternut squash can be substituted for the pumpkin. The soup can be prepared ahead and gently reheated. Add the burrata, crispy sage, candied pecans, pumpkin seeds, and hot honey just before serving. Creamy mozzarella, fresh mozzarella, or another mild soft cheese can be substituted for burrata. Allow the candied pecans to cool completely on parchment paper and keep them separate from the soup until serving so they remain crunchy. The soup can be made without heavy cream for a lighter texture. Serve with warm crusty bread or a simple green salad for a complete light meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
