Articles & Recipes

Pumpkin Sage Soup in a Mug (vegetarian-friendly)

October 12, 2018

Bright and beautiful, this velvety pumpkin soup, perfect all year long, is warmth in a mug! Its rich flavor belies the minimal prep time.

Ingredients Makes 1 serving

3⁄4 cup ready-to-use chicken or vegetable broth 175 mL
2⁄3 cup pumpkin purée (not pie filling) 150 mL
1⁄4 tsp dried rubbed sage 1 mL
3 tbsp half-and-half (10%) cream or milk 45 mL
Salt and ground black pepper


  • 16-oz (500 mL) mug
  1. In the mug, stir broth, pumpkin and sage until blended. Microwave on High for 11⁄2 to 21⁄2 minutes (checking at 11⁄2) or until hot but not boiling.
  2. Stir in cream. Microwave on High for 30 to 60 seconds (checking at 30) or until hot but not boiling. Season to taste with salt and pepper.
Canned pumpkin purée can vary in sweetness. If needed, add a pinch of brown sugar or a drizzle of maple syrup to enhance the flavor of the soup. Consider topping with seasoned croutons or toasted pumpkin seeds. Freeze the remaining pumpkin in a small sealable freezer bag. You can freeze the entire amount in one bag, or portion out 2⁄3 cup (150 mL) per bag so that the pumpkin is recipe-ready. Be sure to label the bag with the contents. Store for up to 3 months. Defrost in the refrigerator or microwave before using.
Combine the broth, pumpkin and sage in the mug; cover and refrigerate. Measure the cream into a small airtight container; cover and refrigerate until ready to use.v


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