Pumpkin & Sage Soup

Comforting and full of flavour, this Pumpkin & Sage Soup is perfect with some bread on a cold day. A tasty vegetarian soup perfect for lunch or dinner.              

About time I used pumpkin in a savoury dish!

Pumpkin based dishes seem to be everywhere this year so I thought it was about time I used it to make something other than my Spiced Pumpkin Cake or Pumpkin Cake Bars. Due to the pumpkin’s natural sweetness, the finished soup is quite sweet so is perfect for people with a sweet tooth – even in savoury dishes (like Mr Curly!). 

Does this soup freeze well?

Yes, absolutely. I’m definitely in a soup mood at the moment and have it for lunch most days during the week. I use my soup maker to make a batch of soup and then freeze it. This means I have a selection of different flavoured soup in my freezer which I can just defrost overnight. It also means I don’t have to have the same flavoured soup a few days in a row. Just make sure the soup is piping hot before you serve. 

Do you have a soup maker?

I love using my soup maker because it is so easy and quick. If you do not have a soup maker, you can still make this soup really easily, but you have to do a little bit more work yourself instead of leaving it all down to the machine. I like to think of this as not being lazy, but using a kitchen appliance to my advantage as I can leave it making soup ready for lunch the next day whilst I am making that night’s dinner. 

Pumpkin & Sage Soup making tips

I must admit that I hadn’t peeled a pumpkin until making this recipe and was surprised at just how hard the skin was. Just a heads up – be careful and make sure you keep your fingers away from the knife. This soup is tasty, but not worth losing a finger over! 

If you want to make this soup when pumpkins are no longer in the supermarkets, do not panic; just use a squash instead and it will be just as tasty. If you are using a pumpkin, I would recommend using a small pumpkin rather than a large one. 

0 from 0 votes

Pumpkin & Sage Soup

Comforting and full of flavour, this Pumpkin & Sage Soup is perfect with some bread on a cold day. A tasty vegetarian soup perfect for lunch or dinner.  

Course Soup
Cuisine British
Keyword Sausage rolls, Soup, Pumpkin
Prep Time 20 minutes
Cook Time 22 minutes
Servings 3
Calories 122 kcal
Author Curly


  • 1 small onion diced
  • 350 g pumpkin peeled and diced
  • 300 ml semi skimmed milk
  • 500 g vegetable stock
  • 1 tsp dried sage
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp cornflour mixed with 2 tbsp water optional


  1. Dice the onion and peel, deseed and dice the pumpkin. Add to your soup maker/pan with the rest of the ingredients

  2. If using a soup maker, set to the smooth setting and leave the machine to do the work. I put my soup maker on twice to make sure the pumpkin was fully cooked through and blended smoothly
  3. If using a pan, cook until the pumpkin has completely softened and then blend with a stick blender or in a liquidiser

Recipe Notes

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Pumpkin & Sage Soup
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 1490mg65%
Potassium 537mg15%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 10g11%
Protein 5g10%
Vitamin A 10389IU208%
Vitamin C 11mg13%
Calcium 148mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to 

Hijacked By Twins
Link up your recipe of the week
Hosted by A Mummy Too 

4 thoughts on “Pumpkin & Sage Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.