Description
This creamy and flavorful Pumpkin Soup with Brown Butter Sage is the perfect cozy fall dish. The brown butter adds a nutty richness that complements the sweetness of the pumpkin, while the sage provides an earthy aroma. It’s a simple yet elegant soup that’s sure to impress.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup fresh sage leaves
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in ginger, cinnamon, and nutmeg. Cook for 30 seconds until fragrant.
- Add pumpkin puree and vegetable broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- If desired, stir in heavy cream for added richness. Season with salt and pepper to taste.
- In a small saucepan, melt butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma (about 3-5 minutes).
- Add sage leaves to the brown butter and cook for 30 seconds, or until crispy.
- Ladle soup into bowls and top with brown butter sage. Serve immediately.
Notes
- For a vegan version, substitute the heavy cream with full-fat coconut milk.
- Roasting the pumpkin beforehand will enhance the flavor.
- Adjust the amount of spice to your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
