Cozy Pumpkin Soup with Brown Butter and Sage Recipe

The aroma of pumpkin soup with brown butter and sage wafts through the air like a warm hug on a brisk autumn day. Imagine dipping your spoon into a velvety bowl filled with golden-orange goodness, each sip bursting with the sweet and earthy flavors of roasted pumpkin, complemented by the nutty richness of browned butter and the fragrant essence of crisp sage leaves. flavorful sweet potato curry This isn’t just soup; it’s a cozy experience that wraps you in comfort and joy.

Now, let me take you back to the first time I made this glorious concoction. Picture me in my tiny kitchen, channeling my inner chef (and maybe a little Gordon Ramsay). The kitchen was filled with laughter as I tried to pronounce “chiffonade” while chopping sage like a pro. Spoiler alert: I had more sage on my hands than in the pot! This pumpkin soup is perfect for chilly evenings or festive gatherings, promising an explosion of flavors that will make your taste buds dance like no one’s watching.

Ingredients for pumpkin soup with brown butter and sage

Here’s what you’ll need to make this delicious dish:

• Fresh Pumpkin: Look for sugar pumpkins or pie pumpkins for the best flavor; they’re sweeter and less watery than regular pumpkins.
• Butter: Use unsalted butter to control the saltiness; browning it adds a nutty depth to the soup.
• Onion: A medium onion will provide sweetness; chop it finely to ensure it cooks down nicely.
• Garlic: Fresh garlic cloves add aromatic richness; mince them for maximum flavor infusion.
• Vegetable Broth: Choose low-sodium broth to keep the flavors balanced; it’s essential for simmering.
• Sage Leaves: Fresh sage brings a lovely aroma and earthy flavor; you can also use dried if fresh isn’t available.
• Cream (optional): A splash of heavy cream adds extra richness; feel free to skip this if you want a lighter dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make pumpkin soup with brown butter and sage

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Pumpkin

Start by peeling and cubing about two cups of fresh pumpkin. If you’re feeling ambitious—and have access to a jack-o’-lantern—we’re looking for sweet and tender pieces here, so get ready to channel your inner sculptor!

Step 2: Sauté Aromatics

In a large pot over medium heat, melt four tablespoons of unsalted butter. Once it’s frothy (and smelling divine), toss in one chopped onion and three minced garlic cloves. Sauté until translucent—about five minutes should do the trick—while trying not to eat all the onions before they hit the pot!

Step 3: Add Pumpkin

Now add your cubed pumpkin to the pot along with four cups of low-sodium vegetable broth. Let everything bubble away while you channel your excitement—this is where magic begins!

Step 4: Season It Up

Toss in six fresh sage leaves and season with salt and pepper according to your taste buds’ desires. Bring everything to a gentle boil before reducing the heat, covering it, and letting it simmer for about twenty minutes until your pumpkin is fork-tender.

Step 5: Blend Away

Once everything has softened beautifully, remove from heat. Use an immersion blender (or regular blender if you prefer) to puree until smooth—it should be as silky as your favorite sweater! If you’re adding cream, now’s the moment—just swirl it in gently.

Step 6: Serve It Up

Transfer your heavenly soup into bowls and drizzle some browned butter over each serving for that extra touch of indulgence. Garnish with crispy sage leaves if you’re feeling fancy—and don’t forget some crusty bread on the side!

This delightful pumpkin soup with brown butter and sage will warm your heart faster than you can say “cozy vibes.” Enjoy every spoonful!

Perfecting the Cooking Process

Start by roasting the pumpkin until tender and caramelized. While it roasts, sauté onions and garlic in brown butter, then add the roasted pumpkin and broth. Blend until smooth for an unforgettable texture and flavor.

Add Your Touch

Feel free to swap out the sage for thyme or rosemary if you’re feeling adventurous. Add a pinch of nutmeg or a splash of cream for extra richness, and top with crispy bacon bits or toasted seeds for added crunch.

Storing & Reheating

Store leftover pumpkin soup with brown butter and sage in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring occasionally to maintain its creamy texture.

Nothing warms the heart quite like a big bowl of pumpkin soup with brown butter and sage on a rainy day. I remember my first attempt; my friends devoured it, asking if I’d secretly hired a chef!

FAQs:

What are the key ingredients for pumpkin soup with brown butter and sage?

To make pumpkin soup with brown butter and sage, you will need fresh pumpkin, onions, garlic, vegetable broth, heavy cream, and sage leaves. The star of this recipe is the brown butter, which adds a rich, nutty flavor to the soup. You can also use olive oil if you prefer a lighter option. Spices like salt, pepper, and nutmeg enhance the overall taste. Fresh herbs can elevate the flavor profile further. This combination creates a deliciously comforting dish perfect for chilly days.

How do I prepare the pumpkin for the soup?

Preparing the pumpkin for your soup is simple. Start by selecting a sugar pumpkin or pie pumpkin, as these varieties offer better flavor than larger carving pumpkins. Cut the pumpkin in half and scoop out the seeds and strings. You can roast the halves cut-side down on a baking sheet until tender or peel and cube the raw pumpkin to boil it in water until soft. Once cooked, blend it until smooth for a creamy texture in your pumpkin soup with brown butter and sage.

Can I make this soup vegan-friendly?

Yes! You can easily adapt this recipe to be vegan-friendly by substituting heavy cream with coconut milk or a vegan cream alternative. For the brown butter effect, use vegan butter instead. The flavors of sage and roasted garlic will still shine through while keeping your soup creamy and delicious. creamy mac and cheese This variation maintains the essence of pumpkin soup with brown butter and sage while catering to plant-based diets.

How should I store leftovers of pumpkin soup with brown butter and sage?

To store leftovers of your pumpkin soup with brown butter and sage, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. When reheating, stir well as ingredients may separate slightly during storage. Add a splash of vegetable broth or water if needed to achieve your desired consistency when warming up your comforting bowl of soup.

Conclusion for pumpkin soup with brown butter and sage:

In summary, making pumpkin soup with brown butter and sage is both straightforward and rewarding. The combination of roasted pumpkin, fragrant sage, and rich brown butter creates an irresistible fall dish that warms your soul. Whether you enjoy it as a starter or main course, this soup offers deep flavors that delight everyone at your table. With easy adaptations available for dietary preferences, you can share this delightful recipe with anyone craving comfort food during cooler months. Enjoy every spoonful! For more inspiration, check out this cozy cabbage soup recipe.

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Pumpkin Soup with Brown Butter and Sage

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• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Pumpkin soup with brown butter and sage is a warm, comforting dish perfect for chilly evenings. This creamy soup highlights the natural sweetness of roasted pumpkin, enhanced by the nutty richness of browned butter and aromatic sage. With its velvety texture and delightful flavors, this recipe promises to wrap you in cozy comfort. Easy to make, it’s ideal for both novice cooks and seasoned chefs looking for a delightful fall dish to share.

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Ingredients

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• 2 cups fresh pumpkin, peeled and cubed
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 6 fresh sage leaves
• ½ cup heavy cream (optional)
• Salt and pepper to taste

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Instructions

1. Prepare your pumpkin by peeling and cubing it.
2. In a large pot over medium heat, melt the butter. Add the onion and garlic; sauté until translucent (about 5 minutes).
3. Add the cubed pumpkin and vegetable broth; bring to a boil.
4. Stir in sage leaves, salt, and pepper; reduce heat and simmer for 20 minutes until pumpkin is fork-tender.
5. Blend the mixture until smooth using an immersion blender or regular blender. If desired, stir in heavy cream.
6. Serve the soup hot, drizzled with browned butter and garnished with crispy sage leaves.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 30mg