Ancient Crunch
Lunch/Dinner
Creamy, earthy, and full of fall flavor, this Pumpkin Sage Soup is the ultimate cozy bowl. Roasted sugar pie pumpkins blend with sage, thyme, and a hint of maple for natural sweetness, all brought together in a velvety base of chicken bone broth. Topped with crushed MASA Chips for a golden, savory crunch, it’s a simple, soul-warming recipe that tastes like sweater weather in a bowl.
2 sugar pie pumpkins (about 4 cups)
1 shallot, minced
2 garlic cloves, microplaned
8–9 fresh sage leaves, chopped
⅛–¼ tsp dried thyme
3 ½ cups chicken bone broth
1 ½ tbsp ghee
Salt and pepper, to taste
1–2 tbsp maple syrup
Optional: ⅛ tsp red pepper flakes
MASA Chips Original, for topping and serving
Preheat oven to 400℉. Slice the tops off the pumpkins, scoop out the seeds and insides, and drizzle with olive oil inside and out.
Roast for 40 minutes, until tender, then let cool slightly. Scoop out the flesh and set aside.
In a large pot, melt ghee over medium heat. Add shallot and sauté until translucent.
Stir in sage, thyme, salt, pepper, and red pepper flakes if using. Add garlic and cook for 30 seconds, then remove from heat.
Add roasted pumpkin and chicken broth. Stir to combine and bring to a simmer over medium heat for 10–15 minutes, stirring often.
Use an immersion blender to puree until smooth and creamy.
Return to a low simmer for another 15 minutes, adjusting consistency with extra broth if desired.
Stir in maple syrup to balance the flavors. Taste and adjust seasoning as needed.
Serve warm, topped with crushed MASA Chips Original, toasted pumpkin seeds, and a drizzle of sour cream or crème fraîche.
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