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