Pumpkin Soup with Sage and Challah Croutons

The ultimate fall comfort food.

We made it through the first set of the holidays. Congrats to all of us! Of course, we look forward to and enjoy the holidays with out families, but they are also exhausting. And what’s next? Another holiday of course. It’s time for Sukkot.

By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying but a little lightened up after the past few weeks of meal-laden celebrating. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage, your entire house will smell like the warming flavors of fall.

Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

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Pumpkin Soup with Sage and Challah Croutons

The best way to use up your leftover challah.

  • Total Time: 2 hours 30 minutes

Ingredients

Units Scale
  • 2 sugar pumpkins
  • 3 red peppers
  • 1 yellow onion, chopped
  • 6 cloves of garlic, minced
  • 20 sage leaves
  • 2 medium Yukon Gold potatoes, cubed
  • 68 Tbsp olive oil
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 1 tsp of maple syrup
  • 1 tsp cayenne pepper
  • salt and pepper
  • 1 Tbsp minced garlic
  • 1 tsp dried sage
  • leftover challah, cut into cubes

Instructions

  1. Split the pumpkins in half, rub inside with 4 Tbsp olive oil and the maple syrup. Place 16 sage leaves inside and roast on a baking sheet at 375°F for 1½ hours until inside of pumpkin is tender.
  2. When there is 30 minutes left, place the whole red peppers in the oven. Peppers should roast until the skin is crisp and a little black.
  3. Once the pumpkin is out of the oven, discard the sage. Place the roasted red peppers in a paper bag. After the peppers have cooled, peel the skin, remove seeds and cut into pieces.
  4. Scoop out the flesh of the pumpkin using a large spoon. Discard the skin.
  5. Heat 2 Tbsp olive oil in a large pot. Add the onions and cook until translucent.
  6. Add potatoes and sauté for 5 minutes. Add the roasted red pepper, the pumpkin flesh, and the remaining sage leaves. Sauté all veggies for another 5 minutes until the potatoes are soft.
  7. Add the liquid and bring to a boil. Once boiled turn down to low and let simmer for 20 minutes.
  8. Use an immersion blender to blend until smooth. Add salt, pepper and cayenne pepper. If you don’t have an immersion blender, you can puree in batches in a food processor or regular blender.
  9. Spread the challah cubes on a baking sheet in a single layer and drizzle with olive oil. Toss with dried sage and minced garlic.
  10. Bake at 350°F for 10-15 minutes until golden and crispy. Remove from baking sheet and allow to cool.
  11. Serve soup with challah croutons and sage as garnish, if desired.

Notes

I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Appetizer
  • Method: Soup
  • Cuisine: American

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