Creamy Roasted Pumpkin Soup with Crispy Sage

This creamy roasted pumpkin soup is infused with nutmeg and topped with crispy sage, providing a warm, comforting start to your meal that captures the essence of fall.

Steps

1. Preheat your oven to 400°F (200°C). 2. In a bowl, mix the pumpkin puree, chopped onion, minced garlic, olive oil, nutmeg, salt, and pepper. 3. Spread the mixture on a baking sheet and roast in the oven for about 20 minutes, until the onions are soft and slightly caramelized. 4. Transfer the roasted mixture to a blender, add the vegetable broth and heavy cream, and blend until smooth. 5. In a small pan, heat a little olive oil and fry the sage leaves until crispy (about 1-2 minutes). 6. Serve the soup hot, garnished with crispy sage leaves on top.

1 cup pumpkin puree 1 small onion, chopped 1 clove garlic, minced 1 cup vegetable broth 1/2 cup heavy cream 1/4 teaspoon nutmeg Salt and pepper to taste 2 tablespoons olive oil 3-4 fresh sage leaves