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