If you’re craving a cozy bowl that perfectly captures the essence of autumn, look no further than this Sage and Apple Harvest Pumpkin Soup. It’s a magical blend of velvety pumpkin, the subtle sweetness of apples, and the earthy warmth of fresh sage, all brought together in a richly spiced broth. Every spoonful feels like a warm hug that comforts and delights. Whether you’re serving it on a chilly evening or bringing it to a harvest gathering, this soup is the star that will have everyone asking for seconds.

Sage and Apple Harvest Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

This Sage and Apple Harvest Pumpkin Soup comes together from a handful of simple, wholesome ingredients that each bring their own unique touch. From the vibrant pumpkin that forms the creamy base, to the fragrant sage and just-right spices, every component is essential to get that perfect balance of flavor and texture.

Small pumpkin (2-3 lbs), peeled, seeded, and diced (about 4 heaping cups): The heart of the soup, offering sweetness, creaminess, and beautiful color.
Large apple, peeled and chopped: Adds a gentle natural sweetness and a slight tang that brightens the soup.
Medium white onion, finely chopped: Builds the savory foundation with its mellow flavor when sautéed.
Garlic cloves, minced: Lifts the aroma and depth of the soup with a warm, pungent note.
Vegetable broth (4-6 cups): The liquid canvas that brings everything together, adjusting richness and smoothness.
Fresh sage leaves (2 sprigs, chopped): Infuses the soup with an earthy, slightly peppery flavor that feels perfectly autumnal.
Ground cinnamon (1/2 teaspoon): Adds just enough spice to add warmth without overpowering.
Ground nutmeg (1/4 teaspoon): Complements the cinnamon with a sweet, nutty aroma.
Salt and pepper (1/4 teaspoon each, plus more to taste): Essential for balancing all the flavors and enhancing each ingredient.
Olive oil (2 tablespoons): Used for sautéing and enriching the soup’s texture.
Maple syrup (1 tablespoon): A subtle touch of sweetness that harmonizes the savory and sweet notes beautifully.
Pumpkin seeds for topping: Provide a delightful crunch and a lovely visual contrast when toasted.

How to Make Sage and Apple Harvest Pumpkin Soup

Step 1: Sauté the Aromatics

Start by warming your olive oil in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, letting them gently soften and release their flavorful aromas. This step takes about 3 to 4 minutes, and it’s where your kitchen starts to smell absolutely irresistible.

Step 2: Add Pumpkin and Apple

Once your aromatics are perfectly translucent and fragrant, add in the diced pumpkin and chopped apple. Stir everything together so the sweetness from the apple starts mingling with the mellow pumpkin and savory onions — it’s already beginning to feel like a dish meant for cozy moments.

Step 3: Infuse with Fresh Sage

Chopped fresh sage leaves go into the pot next. Sage is one of those herbs that instantly lifts the entire dish, giving it that grounding, earthy flavor that’s reminiscent of fall walks through the woods. Let it cook a few minutes until the fragrance fills the room.

Step 4: Spice Things Up

Sprinkle in the ground cinnamon and nutmeg, then season with salt and pepper to your liking. If you want to highlight the soup’s natural sweetness, add the maple syrup here. Let everything mingle for another minute, making sure the spices aren’t just tastes but part of the soup’s soul.

Step 5: Simmer with Vegetable Broth

Pour in the vegetable broth and bring your mixture to a gentle simmer. Cover the pot and allow the pumpkin and apples to soften fully, usually about 15 to 20 minutes. This simmering stage tenderizes the ingredients and blends the flavors into a luscious, unified base.

Step 6: Blend Until Smooth

Here’s where the magic happens: using an immersion blender, puree your soup right in the pot until it reaches a silky smooth consistency. If you find the texture isn’t quite as creamy as you’d like, feel free to transfer a portion into a blender and go for an ultra-smooth finish. Add more broth if you want to loosen it up.

Step 7: Taste and Adjust

Always taste before serving! Add extra salt or pepper if needed to bring out all the layered flavors just right. Then, ladle your gorgeous Sage and Apple Harvest Pumpkin Soup into bowls, ready for the final touch.

How to Serve Sage and Apple Harvest Pumpkin Soup

Sage and Apple Harvest Pumpkin Soup Recipe

Garnishes

To make your presentation pop and add a delightful crunch, sprinkle toasted pumpkin seeds on top along with a few fresh sage leaves. The seeds bring a nutty texture, while the sage leaves keep that herbal kick front and center. A drizzle of olive oil or a swirl of cream can add an extra layer of indulgence.

Side Dishes

This soup pairs beautifully with warm, crusty bread or even a flaky pastry to dip into the velvety goodness. For a heartier meal, serve alongside a crisp autumn salad with apples and walnuts or a cheese plate featuring sharp cheddar or creamy brie. These sides bring complementary textures and flavors that make the meal feel balanced and complete.

Creative Ways to Present

Looking to wow at your next dinner? Serve the Sage and Apple Harvest Pumpkin Soup in hollowed-out mini pumpkins or rustic bread bowls for an eye-catching fall presentation. You can also add a sprinkle of crispy bacon or caramelized onions on top for an unexpected twist, making this comforting soup even more memorable.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Sage and Apple Harvest Pumpkin Soup, simply transfer it to an airtight container and refrigerate. It will stay fresh and delicious for up to 3 to 4 days. Before serving again, give it a good stir as the ingredients can settle.

Freezing

This soup freezes wonderfully! Portion it into freezer-safe containers or heavy-duty ziplock bags, leaving space for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking or burning. Add a splash of broth or water if it thickens too much. You can also use the microwave in short intervals, stirring between to maintain that silky texture.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Absolutely! Using canned pumpkin is a convenient shortcut, just make sure it’s pure pumpkin puree without added spices or sweeteners. You might want to reduce the cooking time since canned pumpkin is already cooked.

What type of apple works best in this soup?

Look for apples that balance sweetness and tartness, like Gala, Fuji, or Honeycrisp. Their bright flavor complements the pumpkin and sage without overpowering the soup.

Can I make this soup vegan?

Definitely! The recipe is naturally vegan as long as you use vegetable broth. To keep it creamy without dairy, just stick to olive oil for cooking and skip any cream-based garnishes.

How do I store fresh sage if I have leftovers?

Wrap fresh sage in a slightly damp paper towel and place it in a plastic bag in the refrigerator. It should stay fresh for up to a week. You can also freeze sage leaves in ice cube trays with water or olive oil for longer storage.

Can I add other herbs or spices to customize the soup?

Of course! Rosemary or thyme can complement the sage nicely. A pinch of smoked paprika or cayenne adds subtle warmth and complexity if you like a little heat.

Final Thoughts

Trust me, once you try this Sage and Apple Harvest Pumpkin Soup, it might become your go-to comfort food each fall. The lush texture, the way the sage and apples play off the pumpkin, and that gentle hint of warm spices, all combined to create something truly memorable. So grab your pot, invite a loved one over, and enjoy every soothing spoonful of this lovely autumn treasure.

Sage and Apple Harvest Pumpkin Soup Recipe

★★★★★

5.3 from 10 reviews

Author: Aiden
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sage and Apple Harvest Pumpkin Soup is a cozy and flavorful autumn dinner option, combining the natural sweetness of pumpkin and apple with the earthy aroma of fresh sage. Perfectly spiced with cinnamon, nutmeg, and a touch of maple syrup, this silky smooth soup is a comforting seasonal classic, topped with toasted pumpkin seeds for added texture.

Instructions

Prepare the aromatics: In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add pumpkin and apple: Stir in the diced pumpkin and chopped apple, mixing well to combine with the softened aromatics.
Incorporate fresh sage: Add the chopped fresh sage leaves to the pot and cook for a few minutes until the sage releases its fragrance, enhancing the soup’s autumnal flavor.
Add spices and seasoning: Stir in ground cinnamon and ground nutmeg, then season with salt and pepper to taste. Add the maple syrup for a subtle sweetness, and cook for another minute to allow the flavors to meld.
Add vegetable broth and simmer: Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 15-20 minutes or until the pumpkin and apples are tender and easily pierced with a fork.
Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. If the texture is still too chunky, puree a portion in a blender and return to the pot. Adjust the consistency by adding more broth if necessary.
Final seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with toasted pumpkin seeds and additional fresh sage leaves. For a cozy presentation, serve in bread bowls.

Notes

You can adjust the amount of vegetable broth based on desired soup thickness.
Use a sweeter variety of apple like Fuji or Honeycrisp for a balanced sweetness.
To toast pumpkin seeds, simply dry roast them in a pan over medium heat until lightly browned and fragrant.
For a vegan version, ensure your vegetable broth contains no animal products.
This soup freezes well—store in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing, Simmering, Blending
Cuisine: American