I don’t know about you, but I start craving soup the minute it starts getting cold outside. This year the cold weather has joined the party a little late. However, it’s never too late to make some amazing soup! A few of my favorites this season are sage pumpkin soup, thyme mushroom soup, and hearty vegetable soup. Today we are going to make sage pumpkin soup.

I find it interesting that in America we use squash all the time, but pumpkin tends to be a forgot vegetable (it’s actually a fruit). Pumpkin actually tastes a lot like butternut squash. It’s great mashed, pureed, and even roasted.

Health Benefits of Sage Pumpkin Soup:

  • Pumpkin is a great source of Vitamin A
  • It helps keep your skin clear
  • Pumpkin is filled with low calorie fiber aiding digestion
  • Sage improves memory. In Chinese Medicine, it has been used to help restore declining mental functions. It can also increase your mood such as improving alertness and calmness.

Sage Pumpkin Soup Recipe:

*Prep/Cook Time: 1 Hour

*Soup will last for about 5 days


  • 4 Pounds Sugar Pumpkin (not sweet, cooking version)
  • 4 Cloves Garlic, Chopped
  • 1 tsp. Fresh Ginger, Peeled and Chopped
  • 1/2 a Large Yellow Onion, Diced
  • 1 Shallots, Diced
  • 4 Sage Leaves, Chopped
  • 1 Tbsp. Olive Oil
  • 1 Quart Vegetable Broth
  • 2 tsp. Fresh Lemon Juice to Taste
  • Salt and Pepper to Taste
  • Worcestershire Sauce to Taste
  • Parmesan Cheese and Sage Leaves for Garnish


  1. Set the oven to bake at 375 Degrees. Cut off and throw away the pumpkin stem. Slice the pumpkin in half and remove the seeds. Slice the pumpkin into 1-inch pieces. Arrange the pieces on a cookie sheet and then roast for about 45 minutes or until the pumpkin is soft. Roasting the pumpkin gives it a better flavor than steaming.
  2. Allow the pumpkin to cool down a bit, then peel the skin and discard. Chop into chucks.
  3. 10 minutes before the pumpkin is finished roasting, in a large pot over medium heat, heat the olive oil and chopped onions and shallots. Stir to avoid burning the onion. Add the chopped garlic, sage, and ginger. Cook for about 5 minutes.
  4. When you start to smell the garlic, add the pumpkin and vegetable broth. Add enough broth to cover the pumpkin. Bring to a boil, then reduce to low and cover. Cook for about 20 minutes.
  5. Puree the soup in a Vitamix, Blender, or Cuisinart and then put back into a clean pot.
  6. Add in the lemon juice, Worchester sauce, salt, and pepper to taste.

Written By: Jonna Piira, CEO of Kali

Member of the Kali Girl Tribe.