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Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

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Roasted Pumpkin Soup with Fried Sage and White Truffle Oil

Roasted Pumpkin Soup with Fried Sage and White Truffle Oil

Published on October 25, 2015 • Last updated January 28, 2019 by Elizabeth Atia
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Fried sage and white truffle-infused olive oil transform this soup into something really special.

Roasted Pumpkin Soup with Fried Sage and White Truffle Oil

I’m not a big fan of dried sage. There’s something stale and unpalatable about the herb, I feel, so I tend not to cook with it. That was until fresh sage leaves began appearing in my veg box and I discovered just how much I love the flavour of the fresh herb. It’s a completely different taste.

This time of year pumpkins also make a regular appearance in my veg box. Proper, gorgeous eating pumpkins – not those tasteless stringy pumpkins in the supermarket destined only to be turned into jack o’lanterns that end up on the compost heap.

Roasted Pumpkin Soup with Fried Sage and White Truffle Oil

In this recipe I’ve combined the flavours of delicious slow roasted pumpkin with fried sage and I’ve added a drizzle of white truffle infused olive oil from Pomora. That, and the fact I used a really good quality soup stock from Essential Cuisine and oh my goodness gracious me there was a lot of mmm-ing and aaahh-ing as this soup was eaten, warm, with buttered and grilled fruity lunn loaf made by The Quernstone here in Shetland.

White truffles are one of the most expensive foods on earth, according to Pomora, so their white truffle infused olive oil is a decadent delight, to be used sparingly. Pure liquid luxury.

Pomora White Truffle Infused Olive Oil

In the interests of disclosure, I ought to remind you that I am a Pomora ambassador. I am working closely with the company to develop recipes and promote their fantastic family-grown olive oil. Each quarter I get sent a shipment of their olive oil – their new oil in the winter, three flavoured oils in the spring, extra virgin olive oil in the summer and another three flavoured oils in the autumn. The Autumn shipment contained this gorgeous white truffle infused oil, and after having a potimarron soup flavoured with truffle oil in Paris recently, I just knew had to drizzle it over my soup.

It’s an absolutely gorgeous oil and this soup and is one of the best soup recipes I have ever, ever made. If you are interested in finding more about Pomora visit their website via the link in my sidebar. If you subsequently make a purchase through that link I will get a small commission.

Roasted Pumpkin Soup with Fried Sage and White Truffle Oil

If you can’t get pumpkin feel free to substitute it with butternut squash.

I’m also going to use this opportunity to talk about my new Linea non-stick cast aluminium grill pan from House of Fraser. This pan is as effective and pleasing to the eye as cast iron, but it’s remarkably light so it’s much easier to handle and store. I’ve used this pan for cooking burgers and they come out perfectly each time without having to add extra oil to the pan, so it’s better for the waistline. It’s also got a large surface area with even heat distribution, so there is plenty of room for cooking for a family of five. Being non-stick it’s really, really easy to clean afterwards too.

These pans retail for £50 but they’re on offer from House of Fraser (at the time of writing) for only £30.

House of Fraser frying pan
House of Fraser frying pan

So, back to the soup! The first time I made this soup I used an organic pumpkin from my veg box and I added a generous handful of Applewood smoked cheddar. It was a lovely, hearty, filling soup perfect for Autumn. I’ve also made this soup without the cheese, and it’s just as lovely, so the cheese is completely optional. It depends on how filling you want to make the soup. Either way – yum!

Do you have a favouite savory pumpkin recipe or suggestions as to what else I could do with my white truffle infused olive oil? Let me know in the comments!

Pumpkin Soup with Fried Sage and White Truffle Oil

Roasted Pumpkin Soup with Fried Sage & White Truffle Oil

Fried sage and a drizzle of white truffle oil take this roasted pumpkin soup to a whole new level.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

  • 700 grams pumpkin peeled and cubed into 2 inch squares
  • 2 tbsp olive oil (I use Pomora - see link in sidebar)
  • 30 grams butter
  • 1 onion diced
  • 500 ml chicken stock (I used Essential Cuisine)
  • pinch smoked sea salt
  • 150 ml double cream
  • 100 grams mild smoked cheddar (optional)
  • freshly ground black pepper to taste
  • 8 large sage leaves
  • sunflower oil to fry
  • smoked sea salt to sprinkle on the sage
  • 4 tbsp white truffle infused olive oil (I use Pomora - see link in sidebar)
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Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat oven to 170 C/ 150 C (fan).
  • Peel and de-seed your pumpkin. Cut into 2 inch square pieces.
  • Place the pumpkin into a bowl and drizzle with the olive oil. Toss to coat well. Arrange in a single layer on a roasting tray and roast for 40 - 60 minutes, until tender.
  • Heat the butter in a medium sized pan over a medium-high heat. Add the onion and saute gently until translucent, about 5 minutes. Do not allow to brown.
  • Add the cubed pumpkin, the chicken stock and the sea salt. Simmer, gently, until the vegetables are tender - about 20 minutes.
  • If not adding the cheese, transfer the soup to a blender and blend until smooth. Add the double cream and season to taste with freshly ground black pepper and blend well. Leave the soup in the blender with the lid on while you fry the sage.
  • If adding the smoked cheese, return the soup to a clean pan and add the grated cheese before adding the double cream. Gently heat until the cheese has melted and then add the double cream. Set aside and keep warm.
  • To prepare the fried sage, cover the bottom of a small, non-stick frying pan with sunflower oil. Arrange a few pieces of kitchen towel and the smoked sea salt next to the cooker.
  • When the oil is very hot, fry the sage leaves for a few seconds on either side.
  • Using a slotted spoon, transfer the sage leaves from the hot oil to the kitchen towel to drain. Sprinkle liberally with crushed smoked sea salt.
  • Pour the soup into serving bowls, drizzle with the white truffle infused olive oil and sprinkle with crumbled fried sage. Serve immediately.

Notes

Replace the chicken stock with vegetable stock for a vegetarian soup.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!

LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
Cooking with Herbs by Lavender & Lovage
Recipe of the Week by A Mummy Too

OTHER SAVORY PUMPKIN RECIPES YOU MIGHT LIKE
Curried Pumpkin Soup by Fab Food 4 All
Creamy Pumpkin Sauce by Recipes from a Pantry
Oven-baked Pumpkin & Leek Risotto by The Veg Space
Stuffed Pumpkin by Foodie Quine
Pumpkin Hummus by Little Sunny Kitchen
Chorizo, Pumpkin and Spinach Giant Couscous Salad by Kavey Eats
Squash, Chilli, Chard and Feta Pastys by Tin & Thyme

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Elizabeth’s Kitchen Diary uses the Froothie Optimum 9400 blender and the Froothie Optimum 600 slow juicer to make her juices, soups and smoothies. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This post also contains Pomora affiliate links. With thanks to House of Fraser for the review sample of the frying pan and Essential Cuisine for the fantastic stock powder. This is not a paid post and all thoughts and opinions are our own.

Category: Froothie, Recipe, SoupTag: Froothie Optimum 9400, Pomora, pumpkin

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Hayley Mulgrove

    March 21, 2016 at 3:04 pm

    Oh wow now this is my kinda food it looks amazing yummy!!

    Reply
  2. Katie

    November 13, 2015 at 10:13 pm

    This sounds so tasty! I love pumpkin soup and the addition of the truffle oil sounds divine!

    Katie xoxo
    Katiecakes

    Reply
  3. Alida

    November 10, 2015 at 7:08 pm

    I am a pumpkin addict! And pumpkin and sage are fantastic together. I often make risotto with pumpkin and sage too. I love your soup and with the truffle oil.. so delicious!

    Reply
    • Elizabeth

      November 13, 2015 at 1:09 pm

      Mmm pumpkin risotto sounds superb!

      Reply
  4. Jen

    November 9, 2015 at 9:49 pm

    That sounds so moreish with the sage and truffle oil. I think I would have to add the cheese as well now you’ve mentioned it.

    Reply
    • Elizabeth

      November 13, 2015 at 1:10 pm

      Thanks Jen – the cheese definitely works well too.

      Reply
  5. Debra @ Bowl Me Over

    November 3, 2015 at 12:38 pm

    What a beautiful soup, heading your way with my spoon! 😀

    Reply
    • Elizabeth

      November 13, 2015 at 1:10 pm

      Heehee, I’ll leave the door unlocked! 😀

      Reply
  6. ritesh45

    November 3, 2015 at 9:05 am

    Yummy! I will try this soup for my family.. and also i had this once , Really it was delicious, Thank you for sharing this tasty soup.

    Reply
    • Elizabeth

      November 13, 2015 at 1:11 pm

      I hope you like my version! Let me know what you think if you do make it!

      Reply
  7. Healing Tomato

    November 3, 2015 at 6:26 am

    The best pumpkin soup recipe I have seen.

    Reply
    • Elizabeth

      November 13, 2015 at 1:11 pm

      Aw thank you!!

      Reply
  8. Debi @ Life Currents

    November 3, 2015 at 12:31 am

    Wow this sounds good! pumpkin, smoked cheese, sage, truffle oil… man, I’m totally drooling right now!

    Reply
    • Elizabeth

      November 13, 2015 at 1:12 pm

      Heeheee, my work here is done. 🙂

      Reply
  9. Elena

    November 2, 2015 at 5:21 pm

    I love the combination of flavors!

    Reply
    • Elizabeth

      November 13, 2015 at 1:12 pm

      Thanks Elena, I really do think they compliment each other well.

      Reply
  10. Camilla

    November 2, 2015 at 12:02 pm

    Love pumpkin soup but never had it with sage and truffle oil which sounds like a fabulous flavour combination:-)

    Reply
    • Elizabeth

      November 13, 2015 at 1:13 pm

      I think it worked really well together. Loving that white truffle infused oil!

      Reply
  11. justine @ Full Belly SIsters

    November 2, 2015 at 11:34 am

    Wow, what a stunning bowl! I love pumpkin and sage together—the truffle oil really puts it all over the edge!

    Reply
    • Elizabeth

      November 13, 2015 at 1:14 pm

      Thanks Justine! 🙂

      Reply
  12. Divya Prakash

    November 2, 2015 at 10:21 am

    A bowl of comforting soup.. Perfect for fall..

    Reply
    • Elizabeth

      November 13, 2015 at 1:14 pm

      Aw thank you!

      Reply
  13. Jillian @ Food, Folks and Fun

    November 2, 2015 at 6:05 am

    This soup looks amazing!!!

    Reply
    • Elizabeth

      November 13, 2015 at 1:14 pm

      Thanks Jillian 🙂

      Reply
  14. Chicago Jogger

    November 1, 2015 at 9:01 pm

    I can’t think of anything better for fall – especially with the fried sage 🙂 Can’t wait to try this!

    Reply
    • Elizabeth

      November 13, 2015 at 1:15 pm

      Do let me know what you think if you try it!

      Reply
  15. Sandi (@sandigtweets)

    November 1, 2015 at 7:21 pm

    Beautiful soup…I am going to have to find this truffle oil. I can imagine the flavors are incredible.

    Reply
    • Elizabeth

      November 13, 2015 at 1:15 pm

      You can order it from Pomora – they ship to the US from Italy too! The link is in my sidebar. 🙂

      Reply
  16. Katerina

    October 31, 2015 at 7:43 pm

    What a delicious soup! Roasting squash enhances so much its flavor!

    Reply
    • Elizabeth

      November 13, 2015 at 1:16 pm

      It definitely does. Much better than just simmering it in stock.

      Reply
  17. Del's cooking twist

    October 31, 2015 at 12:28 pm

    I love soups and yours looks absolutely fabulous. Beautiful and tasty, I need to try it 🙂

    Reply
    • Elizabeth

      November 13, 2015 at 1:16 pm

      Thank you! Let me know what you think if you do try it! 🙂

      Reply
  18. Johanna GGG

    October 31, 2015 at 11:48 am

    What a lovely soup – pumpkin and sage go together so well – I have tried to grow sage and it hasn’t taken but I would love it just for this sort of soup. We often have pumpkin in our savoury meals (pumpkin being slightly different in Australia as it seems similar to a lot of squashes in the northern hemisphere). I love pumpkin in a vegan cheese sauce and love it in a japanese style pumpkin sprouts and tofu soup. I also tried it in a japanese curry recently. And tonight I have roast pumpkin in salad.

    Reply
    • Elizabeth

      November 13, 2015 at 1:17 pm

      Loads of inspiration in that comment there Johanna – thank you! 😀

      Reply
  19. Diane

    October 31, 2015 at 6:04 am

    A gorgeous soup indeed! I’m not familiar with that brand of oil or truffles, but I’m definitely intrigued!

    Reply
    • Elizabeth

      November 13, 2015 at 1:17 pm

      It’s a fantastic small UK company, but they do ship to the USA. Do check them out! The link is in my sidebar

      Reply
  20. Nicole

    October 31, 2015 at 4:21 am

    This soup sounds really lovely!

    Reply
    • Elizabeth

      November 13, 2015 at 1:18 pm

      Thanks Nicole 🙂

      Reply
  21. Linda (Meal Planning Maven)

    October 31, 2015 at 2:44 am

    Your gorgeous soup is the quintessential autumn dish…and the photography is stunning!

    Reply
    • Elizabeth

      November 13, 2015 at 1:18 pm

      Aw thanks Linda!

      Reply
  22. Manila Spoon

    October 31, 2015 at 2:30 am

    What a gourmet soup!With fried sage and white truffle oil – it’s totally awesome!

    Reply
    • Elizabeth

      November 13, 2015 at 1:19 pm

      Thank you 🙂

      Reply
  23. Janette@culinaryginger

    October 30, 2015 at 11:29 pm

    I love all the flavors going on in the soup and the use of the truffle oil, just perfection.

    Reply
    • Elizabeth

      November 13, 2015 at 1:19 pm

      Thanks Janette!

      Reply
  24. KC the Kitchen Chopper

    October 30, 2015 at 8:54 pm

    Love the use of truffle oil as a condiment for this soup. The soup itself sounds amazing. Sage is such a wonderful herb. I’m using it a lot this time of year.

    Reply
    • Elizabeth

      November 13, 2015 at 1:20 pm

      It’s a super herb for sure!

      Reply
  25. peter @feedyoursoultoo

    October 30, 2015 at 5:41 pm

    This looks delicious and decadent (and it is a soup?)

    Reply
    • Elizabeth

      November 13, 2015 at 1:20 pm

      Aw thanks Peter, yes, it is a soup! 😀

      Reply
  26. Camilla

    October 30, 2015 at 3:26 pm

    Oh wow Elizabeth this soup sounds wonderful with all the smoky flavours going on in there plus the truffle infused oil – just wonderful!

    Reply
    • Elizabeth

      November 13, 2015 at 1:21 pm

      Thanks Camilla 🙂

      Reply
  27. April J Harris

    October 30, 2015 at 1:52 am

    What a gorgeous, comforting fall soup. Love all the wonderful ingredients you have used!

    Reply
    • Elizabeth

      November 13, 2015 at 1:28 pm

      Thank you April 🙂

      Reply
  28. Kate - gluten free alchemist

    October 29, 2015 at 9:15 pm

    Just carved a delicious-looking culinary pumpkin! Was planning to make soup with it….. this recipe sounds and looks perfect! Thanks for the share xx

    Reply
    • Elizabeth

      November 13, 2015 at 1:29 pm

      How do you make your pumpkin soup?

      Reply
  29. Agata

    October 28, 2015 at 7:00 pm

    I have one spare pumpkin and I was just wondering what to do with it… now I know what to cook 🙂

    Reply
    • Elizabeth

      November 13, 2015 at 1:29 pm

      There you go! 🙂

      Reply
  30. felicia | Dish by Dish

    October 28, 2015 at 5:12 pm

    Hi Elizabeth, this soup looks beautiful – i love the way you’ve styled the photos and the light in the pics! Wish i had a large bowl of it right now as it’s raining out here in DC!

    Reply
    • Elizabeth

      November 13, 2015 at 1:30 pm

      Aw thanks Felicia! 🙂 The light here can be so temperamental this time of year – it was a good day that day!

      Reply
  31. mellissa williams

    October 28, 2015 at 11:30 am

    This soup sounds amazing I must admit. The oil with truffle infusion sounds delightful too!

    Reply
    • Elizabeth

      November 13, 2015 at 1:30 pm

      It totally makes the whole soup, it really does!

      Reply
  32. Lisa @ Panning The Globe

    October 26, 2015 at 10:30 pm

    Beautiful photos and delicious looking soup. Pinned to my “irresistible Soups and Stews” board.

    Reply
    • Elizabeth

      November 13, 2015 at 1:31 pm

      Oh thank you so very much!

      Reply
  33. Claire @foodiequine

    October 26, 2015 at 1:06 pm

    Truffle oil is awesome drizzled on top of scrambled eggs. Breakfast perfection!

    Reply
    • Elizabeth

      November 13, 2015 at 1:32 pm

      I will have to try this! Thank you for the suggestion 🙂

      Reply
  34. Stella Kashmoney

    October 26, 2015 at 12:22 pm

    WOW, I love what I see. The soup looks yummy.

    Reply
    • Elizabeth

      November 13, 2015 at 1:33 pm

      Thanks Stella!

      Reply
  35. Rachel

    October 26, 2015 at 11:40 am

    Yum! Love the idea of the smoked cheese in there, not to mention the truffle oil. You sure eat well up there! Right, packs bags and head to Aberdeen to catch the ferry……

    Reply
    • Elizabeth

      November 13, 2015 at 1:33 pm

      Heehee, we try our best! The door is unlocked! 😀

      Reply
  36. Janie

    October 26, 2015 at 10:57 am

    Oh blimey, that oil sounds tempting! The soup looks just divine Elizabeth, and love the idea of using sage with it. Yum!
    Janie x

    Reply
    • Elizabeth

      November 13, 2015 at 1:35 pm

      Thanks Janie – it’s a fab oil. The whole company is super – I love all their olive oils

      Reply
  37. Jeanne Horak-Druiff

    October 26, 2015 at 9:41 am

    What a gorgeous looking soup! We have a surfeit of pumpkins from the allotment at the moment and I’m always looking for ways to use them up. The combination of truffle oil and sage sounds diviine 🙂

    Reply
    • Elizabeth

      November 13, 2015 at 1:35 pm

      What do you normally make with pumpkins? I’m always on the hunt for recipe ideas. 🙂

      Reply
  38. Kavey

    October 26, 2015 at 9:24 am

    What a perfect combination! I do love fried sage leaves, and we have a big bush in the garden!

    Reply
    • Elizabeth

      November 13, 2015 at 1:36 pm

      How lovely to have fresh sage all the time!

      Reply
  39. Lucy @ BakingQueen74

    October 26, 2015 at 8:26 am

    I could just do with a bowl of this! Will be trying this when we carve our pumpkin later in the week, thanks.

    Reply
    • Elizabeth

      November 13, 2015 at 1:37 pm

      Do let me know what you think of it if you try it!

      Reply
  40. Katie Bryson

    October 26, 2015 at 8:23 am

    I adore cooking with sage… especially roasting potatoes or pumpkin with it for a tasty side dish… I also love tossing roasted pumpkin through a warm salad at this time of year… with some grilled halloumi….
    Great recipe Elizabeth… must get some more sage as I think mine in the garden has seen better days…

    Reply
    • Elizabeth

      November 13, 2015 at 1:37 pm

      It is a fantastic ingredient – much better than the dried stuff for sure!

      Reply
  41. Mumtoamonster

    October 26, 2015 at 8:18 am

    That looks lovely. Pumpkin doesn’t normally appeal to me.

    Reply
    • Elizabeth

      November 13, 2015 at 1:37 pm

      It’s a strange vegetable, that’s for sure.

      Reply
  42. Holly

    October 25, 2015 at 10:16 pm

    Yum! Oil with truffle infusion. I love truffles, this looks so delicious and so decadent!

    Reply
    • Elizabeth

      November 13, 2015 at 1:38 pm

      Thanks Holly!

      Reply
  43. Food Glorious Food

    October 25, 2015 at 7:58 pm

    Gorgeous pictures and perfect for the Autumn weather.

    Reply
    • Elizabeth

      November 13, 2015 at 1:38 pm

      Thank you 🙂

      Reply

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Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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