This Easy Pumpkin Soup recipe comes together in a mere 15 minutes, thanks to using canned pumpkin puree and only a few other ingredients! It’s lusciously creamy, flavored by fresh (or dried) sage and warming pumpkin pie spice, and is a perfect savory pumpkin recipe for the fall (though you can add some maple syrup to the soup if sweet’s your thing).

I hope you’ll forgive my diving face-first into fall recipes here at the beginning of August. There is a chill to the air in New England already, and if the past year and a half has taught me anything, it’s to embrace what I love when I want to embrace it. So I won’t be waiting until September to partake in fall recipes – my favorite season in which to cook and eat! Feel free to avert your eyes and make a Caprese pasta salad if you’re still in summer eating mode.

There are a lot of pumpkin soup recipes out there – many involve roasting a fresh pumpkin, some use a lot of different kinds of ingredients to flavor. I wanted to develop an easy, minimalist, creamy pumpkin soup recipe that doesn’t skimp on flavor.

...GET THE RECIPE for Easy, Creamy Pumpkin Sage Soup!