Pumpkin Tomato Soup with Crispy Sage Butter
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This pumpkin tomato soup is one of my fall favorites. It’s cozy, creamy, and full of flavor from sage, thyme, and a bit of half-and-half. I use canned pumpkin for a rich texture, and the crispy sage butter on top makes it feel extra special. It’s simple to make but tastes like something you’d order at a cozy little café.
After years of testing cozy fall soups, I come back to this pumpkin tomato soup every year. It’s smooth, rich, and perfectly balanced. The earthiness of canned pumpkin mingles with the brightness of tomatoes, creating a flavor that’s both comforting and unexpected. I start by sautéing onion and garlic until sweet and fragrant, then add sage and thyme for a warm, savory note that makes the whole kitchen smell incredible. A little half-and-half adds a luxurious creaminess without feeling heavy.
What I think truly makes this soup shine is the crispy sage butter on top. Those golden, fragrant leaves and a drizzle of nutty butter add a restaurant-worthy finish that’s so easy to do at home. I’ve served this to guests, warmed it up for lunch, and even frozen it for later. No matter when I’ve had it, I’ve always enjoyed it. If you’re looking for a simple, deeply satisfying soup that celebrates fall flavors, this is the one to make.
Why I use canned pumpkin
Canned pumpkin is made from steamed pumpkin and should contain only that one ingredient. I love using canned pumpkin in soups like this one, or in my canned pumpkin soup with crispy bacon and pumpkin seeds. It cuts down on prep and adds a wonderfully rich, creamy texture to the pot. Make sure you purchase pumpkin puree, not pumpkin pie filling, which often contains added spices.
Pumpkin Tomato Soup with Crispy Sage Butter
Ingredients
- 1 tablespoon butter
- 1 medium onion (chopped)
- 3 cloves garlic
- ¼ cup chopped sage
- 2 tablespoons fresh thyme leaves
- 1 teaspoon EACH: salt and pepper (extra)
- 28 ounce can tomatoes (diced or whole)
- 15 ounce can pumpkin puree
- 3 cup chicken broth
- 1 cup half and half
- 1-3 teaspoons sugar (optional – see notes)
- Crispy sage butter + croutons (to serve)
Crispy Sage Butter
- 2 tablespoons butter
- 12 medium sage leaves
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it's transparent, about 5 minutes. Add the garlic, sage, thyme, salt, and pepper and cook for 1 minute.1 tablespoon butter, 1 medium onion, 3 cloves garlic, ¼ cup chopped sage, 2 tablespoons fresh thyme leaves, 1 teaspoon EACH: salt and pepper
- Transfer the cooked onion and garlic to a blender (see notes) then add the tomatoes and pumpkin puree. Blend on high speed until smooth.28 ounce can tomatoes, 15 ounce can pumpkin puree
- Pour the puree back into the pot and then use a little of the broth to clean the blender, pouring it into the soup pot. Add the remaining broth, and bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.3 cup chicken broth
- While the soup is cooking, make the crispy sage butter. Melt the butter in a frying pan over medium heat. When it starts to foam, add the sage leaves and cook for 1 minute. Flip them over and cook for an additional 2 minutes, until they are crispy. Remove the pot from the heat.2 tablespoons butter, 12 medium sage leaves
- Add the cream to the pot, then taste and add the sugar and more salt if you'd like. Serve with a few crispy sage leaves, a drizzle of the sage butter, and some croutons.1 cup half and half, Crispy sage butter + croutons, 1-3 teaspoons sugar
Notes
Nutrition
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