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Nestled within the crisp embrace of winter, a steaming bowl of creamy pumpkin sage broth emerges as a culinary sanctuary. This recipe transforms humble ingredients into a luxurious, soul-warming elixir that caresses the palate with its velvety texture and aromatic depth. Prepare to embark on a sensory journey where earthy pumpkin, fragrant sage, and rich cream unite in perfect harmony.

Why This Recipe Works

Roasting the pumpkin caramelizes its natural sugars, intensifying the flavor base.
Fresh sage is fried until crisp, infusing the oil with its woodsy, peppery essence.
A splash of dry white wine deglazes the pot, adding a bright, acidic backbone.
Heavy cream and a touch of nutmeg create an irresistibly smooth, luxurious finish.
Simmering for 25 minutes allows all flavors to meld into a deeply cohesive broth.

Ingredients

1 medium sugar pumpkin (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
3 tbsp extra-virgin olive oil, divided
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 large yellow onion, finely diced
4 cloves garlic, minced
1/4 cup fresh sage leaves, roughly chopped (plus 8 whole leaves for garnish)
1/2 cup dry white wine (such as Sauvignon Blanc)
4 cups low-sodium vegetable broth
1 cup heavy cream
1/4 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese (optional, for serving)

Equipment Needed

Large baking sheet
Parchment paper
Large Dutch oven or heavy-bottomed pot
Wooden spoon
Immersion blender or standard blender
Fine-mesh strainer (optional)
Small skillet

Instructions

Roast the Pumpkin to Caramelized Perfection

Preheat your oven to 400°F. On a large baking sheet lined with parchment paper, toss the cubed pumpkin with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper until each piece glistens. Arrange the cubes in a single layer, ensuring they are not crowded to promote even roasting. Roast for 30-35 minutes, turning halfway through, until the pumpkin is fork-tender and the edges are kissed with deep golden-brown caramelization. This process concentrates the pumpkin’s natural sweetness and develops a rich, nutty flavor foundation that will define your broth. The aroma filling your kitchen will be unmistakably autumnal—a promise of the velvety delight to come. Tip: For an even deeper flavor, you can roast the pumpkin seeds separately with a pinch of salt and use them as a crunchy garnish later.

Sauté the Aromatic Base

While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the finely diced onion and cook, stirring frequently with a wooden spoon, for 6-8 minutes until the onion turns translucent and begins to soften. Introduce the minced garlic and cook for just 60 seconds more, until fragrant but not browned, to avoid any bitter notes. Now, add the roughly chopped sage leaves and stir constantly for about 45 seconds, allowing their earthy, slightly peppery aroma to bloom and permeate the oil. This step builds the aromatic soul of the broth. The kitchen will smell like a rustic herb garden meeting a savory kitchen—an intoxicating prelude to the main event.

Deglaze and Simmer to Build Depth

Pour in the 1/2 cup of dry white wine, scraping the bottom of the pot vigorously with your wooden spoon to release any flavorful browned bits (fond). Let the wine simmer for 2-3 minutes until it reduces by half, cooking off the alcohol and leaving behind a bright, acidic complexity. Add the roasted pumpkin cubes and the 4 cups of vegetable broth, stirring to combine. Bring the mixture to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes. This slow simmer is crucial—it allows the pumpkin to fully break down and for every layer of flavor, from the sweet roast to the herbal sage, to marry into a single, profound liquid essence.

Blend into Velvety Smoothness

After 25 minutes, remove the pot from the heat. Using an immersion blender, carefully puree the mixture directly in the pot until it is completely smooth and silky. If using a standard blender, work in batches, filling the blender no more than halfway, and hold the lid firmly with a towel as hot liquids can expand. Blend until perfectly smooth, then return it to the pot. For an ultra-refined texture, you can pass the blended broth through a fine-mesh strainer, pressing with the back of a spoon—this removes any remaining fibrous bits for a broth that feels like liquid satin on the tongue.

Finish with Cream and Crispy Sage

Place the pot back over low heat. Stir in the 1 cup of heavy cream and the 1/4 teaspoon of freshly grated nutmeg. Warm the broth through for 4-5 minutes, but do not let it boil, to preserve the cream’s lush texture. Meanwhile, in a small skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the 8 reserved whole sage leaves and fry for 15-20 seconds per side until they become crisp and darken slightly. Transfer them to a paper towel-lined plate. Taste the broth and adjust seasoning with additional salt if needed. Ladle the steaming broth into bowls, top with a crispy sage leaf or two, and optionally, a sprinkle of grated Parmesan for a salty, umami finish. Tip: For a lighter version, you can substitute half-and-half for the heavy cream, though the texture will be slightly less rich.

Tips and Tricks

For a more intense pumpkin flavor, try using roasted kabocha or butternut squash instead of sugar pumpkin—their denser flesh yields a richer puree. If fresh sage is unavailable, use 2 teaspoons of dried rubbed sage added with the garlic, but note the flavor will be more muted. To make this broth ahead, prepare it completely but hold off on adding the cream. Cool and refrigerate for up to 3 days; reheat gently and stir in the cream just before serving. For a vegan variation, replace the heavy cream with full-fat coconut milk and omit the Parmesan—it creates a subtly tropical, still-indulgent twist. If your broth seems too thick after blending, thin it with a splash of additional vegetable broth or water until it reaches your desired consistency.

Recipe Variations

Smoky Chipotle Pumpkin Broth: Add 1-2 minced chipotle peppers in adobo sauce when sautéing the onions. Finish with a swirl of crema and cilantro.
Curried Pumpkin & Lentil Broth: Stir in 1 tbsp curry powder with the garlic. Add 1/2 cup red lentils with the broth and simmer until tender. Finish with a dollop of yogurt.
Roasted Garlic & Thyme Broth: Replace sage with 2 tbsp fresh thyme leaves. Add a whole head of roasted garlic, cloves squeezed in, before blending for a mellow, sweet depth.
Protein-Packed Pumpkin Chicken Broth: Use chicken broth instead of vegetable. Shred in 2 cups of cooked rotisserie chicken after blending, and warm through.
Harvest Vegetable Chowder: After blending, add 1 cup of fresh or frozen corn kernels and 1 diced potato. Simmer until potatoes are tender for a heartier meal.

Frequently Asked Questions

Q: Can I use canned pumpkin puree instead of fresh?
A: Absolutely. Substitute 3 cups of pure, unsweetened canned pumpkin puree. Skip the roasting step. Add it directly to the pot after deglazing with wine, then proceed with simmering. The flavor will be slightly less caramelized but still delicious and much quicker.

Q: How do I store and reheat leftovers?
A: Cool the broth completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the cream from separating. It can also be frozen (without cream added) for up to 3 months.

Q: My broth turned out too thin. How can I thicken it?
A: Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering broth and cook for 2-3 minutes until thickened. Alternatively, simmer uncovered for an extra 5-10 minutes to reduce and concentrate the liquid.

Q: Is this recipe gluten-free?
A: Yes, as written with the listed ingredients, this creamy pumpkin sage broth is naturally gluten-free. Always double-check your specific brands of vegetable broth and wine to ensure they are certified gluten-free if you have a severe allergy or celiac disease.

Q: Can I make this in an Instant Pot?
A: Yes. Use the Sauté function for the onion, garlic, and sage. Add wine, broth, and roasted pumpkin. Pressure cook on High for 10 minutes. Quick release, blend, then use Sauté again to stir in the cream and warm through.

Summary

This creamy pumpkin sage broth is a masterclass in comfort, blending roasted sweetness, herbal fragrance, and luxurious cream into a bowl of pure autumnal bliss. It’s simple to prepare yet impressively elegant, perfect for quiet nights or festive gatherings.