Roasted Pumpkin Velouté with Sage

DG-9474966

creator

11/2/2026

date

4

servings

1

bookmarks

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Original Prompt

"Create a roasted pumpkin soup inspired by the linked Joshua Weissman soup method. Make it creamy, savory, and well-balanced, using roasted pumpkin as the main ingredient. Include metric measurements only, clear step-by-step instructions, and practical seasoning suggestions. Do not copy the source verbatim; adapt it into a unique recipe."

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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A silky roasted pumpkin soup with caramelized onions, garlic, warm spices, and cream for a deep savory balance. Finished with a bright lift of lemon and crisp sage.

soup pumpkin roasted creamy autumn

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Comments

Name: Roasted Pumpkin Velouté with Sage
Yield: 4
Ingredients: 1.5 kg pumpkin, peeled, deseeded, and cut into 3 cm chunks; 2 tbsp olive oil; 1 tsp fine salt; 1/2 tsp black pepper; 1 large onion, sliced; 6 garlic cloves, unpeeled; 30 g butter; 1 carrot, chopped; 1 celery stalk, chopped; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground nutmeg; 1.2 L vegetable stock; 150 ml double cream; 1 tbsp lemon juice; 8 sage leaves; Pumpkin seeds, toasted, for serving; Extra black pepper, to taste

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Roasted Pumpkin Velouté with Sage

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Roasted Pumpkin Velouté with Sage

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