I’m pretending it’s a crisp Fall day and I’m sitting in the sunlight enjoying a warming bowl of this creamy soup. The truth be told…I have the air conditioning turned down to 70 and I am enjoying this soup while wearing shorts and flip-flops. It’s a little hot outside.
But the heat, did not stop me from making a spicy soup, in fact, I feel like it nudged me into doing it. We do love Sriracha around here. If you still haven’t tried it, it’s time!
And this soup is absolutely easy to throw together. Using pumpkin puree makes this an absolute time saver and there is no need for a blender to cream the soup. It couldn’t be any more simplistic.
I have had a prolific sage garden this year. It has been growing like crazy. I need to get to work and dry some for the winter months. Has any one ever done this? Any good tips or tricks?
Also, if you have never had fried sage leaves before, you are in for a treat. They are crispy, little, salty bites of goodness. The perfect addition to a creamy soup. You will see!
I hope you are all enjoying the leaves slowing changing to Fall colors. I have already started organizing my sweaters and warm socks. In Oregon the weather changes almost instantly. While it’s 90 degrees today, it will be only 50 before I know it.
I hope you enjoy this spicy-tangy soup, it’s one of my new faves!
See all the little bits of sage goodness? It pairs perfectly with the smoked paprika…yum.
Other Pumpkin Based Soups You Might Enjoy:
Curried Pumpkin Soup with Spicy Pine Nuts
Pumpkin Black Bean Soup
Pumpkin, Barley and Sage Soup
Three Years Ago: Nectarine and Basil Shortbread Tart
Four Years Ago: I Screwed Up
Barbie with a T says
I love butternut squash soup, sort of a cousin to pumpkin, so I know I would love the pumpkin pureed soup with all those lovely spicy condiments added. Not yet fall here, but when it does arrive, I will be armed with all your good fall recipes.
Kristin says
Sounds so good! My husband is obsessed with Sriracha and smoked paprika. And we’re all about the pumpkin and fall flavors now since it’s September (even though we live in FL). I’ll have to bookmark this one to make!
Anna @ Crunchy Creamy Sweet says
We are actually having our first cool fall days in KS so this soup would be much appreciated 🙂 And like you said, I should try sriracha. I know my Hubs will love it! Have a fabulous day, Cathy!
Lea Ann (Cooking on The Ranch) says
The first time I had fried sage leaves was in an upscale Italian restaurant and they were served over butternut squash ravioli. I was instantly smitten. I must try this recipe. And by the way, I can eat soup any time of year.
Jen @ Savory Simple says
Oh Em Gee, this soup sounds incredible!!! I didn’t think a soup could have so many ingredients I love.
David says
I have my shopping list ready and I am adding to my starter for some fresh baked crusty Cuban Bread, just one question, What Noble Pig wine would you serve with this dish?
Cathy says
Pinot Blanc all the way. It can handle all the spice.
Amy @DYKTMP? says
A lot of the time I see recipes sent through to my email that I’m like “Eh, that looks yummy and I’m sure it tastes yummy but I’m never gonna actually make it.” And then this gem popped up! I will without a doubt be making this soup. It’s easy enough to handle, sounds delish, and it’s soup! My favorite!
natalie@thesweetslife says
it’s officially pumpkin soup time–can’t wait to try this!