Pumpkin Sage Soup Recipe
Bright and beautiful, this velvety pumpkin sage soup is autumn in a mug. Its rich flavor belies the minimal prep time.
- 16-oz (500 mL) mug
- 3/4 cup ready-to-use chicken 175 mL or vegetable broth
- 2/3 cup pumpkin pur?e (not pie filling) 150 mL
- 1/4 tsp dried rubbed sage 1 mL
- 3 tbsp half-and-half (10%) cream or milk 45 mL
- Salt and ground black pepper
In the mug, stir broth, pumpkin and sage until blended. Microwave on High for 11/12 to 21/22 minutes (checking at 11/12) or until hot but not boiling.
Stir in cream. Microwave on High for 30 to 60 seconds (checking at 30) or until hot but not boiling. Season to taste with salt and pepper.
Canned pumpkin puree can vary in sweetness. If needed, add a pinch of brown sugar or a drizzle of maple syrup to enhance the flavor of the soup.
Consider topping with seasoned croutons or toasted pumpkin seeds.
Freeze the remaining pumpkin in a small sealable freezer bag. You can freeze the entire amount in one bag, or portion out 2?3 cup (150 mL) per bag so that the pumpkin is recipe-ready. Be sure to label the bag with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
Prep Ahead Option
Combine the broth, pumpkin and sage in the mug; cover and refrigerate. Measure the cream into a small airtight container; cover and refrigerate until ready to use.
This cookbook is perfect if you find yourself making a lot of meals just for one person. They are easy, super tasty and the perfect size. I have made several for myself for lunch and they have all been delicious. I have even made 2 mugs at a time so that my husband and I can have a tasty side item with our dinners. Definitely try making some of the desserts in a mug…you won’t be disappointed!
You can connect with Camilla Saulsbury on her website.
You can purchase 250 Best Meals in a Mug for a list price of $24.95.