Creamy Pumpkin Soup with Brown Butter and Sage Recipe

The sun sets on a crisp autumn evening, and as the leaves swirl like confetti in the cool breeze, the inviting aroma of pumpkin soup with brown butter and sage wafts through the kitchen. This delightful dish is not just a meal; it’s an experience that wraps you in warmth, akin to snuggling under your favorite blanket while watching your favorite nostalgic movie. Just imagine dipping a spoon into a creamy bowl of orange goodness, topped with crispy sage leaves that crackle like autumn leaves underfoot.

Every slurp tells a story, one that conjures childhood memories of family gatherings where laughter mingled with the scent of spices. It’s perfect for cozy dinners or festive gatherings when you want to impress your guests without sacrificing your sanity in the kitchen. Get ready for an explosion of flavor that will have you dreaming about this soup long after the last drop has been savored.

Ingredients for pumpkin soup with brown butter and sage

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

• Fresh Pumpkin: Choose a sugar or pie pumpkin for a sweeter flavor; they are usually smaller and more flavorful than larger varieties.
• Onion: A yellow onion works best here; its sweetness complements the pumpkin beautifully.
• Garlic: Fresh garlic cloves add depth; avoid pre-minced varieties—your taste buds deserve better.
• Vegetable Broth: Opt for low-sodium vegetable broth so you can control the saltiness of your soup.
• Cream: Heavy cream gives this soup its luxurious texture; feel free to substitute with coconut milk for a dairy-free option.
• Sage Leaves: Fresh sage adds that earthy flavor; you’ll want them crisped in brown butter for ultimate deliciousness.
• Brown Butter: Simply melted butter taken to a nutty perfection—don’t skip this step; it elevates the entire 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 Ingredients

Start by peeling and cubing your fresh pumpkin into bite-sized pieces. Chop your onion and mince your garlic. Set aside these aromatic treasures while you get your pot ready.

Step 2: Sauté the Aromatics

In a large pot over medium heat, add some olive oil and throw in your chopped onion. Sauté until translucent; then add minced garlic and cook until fragrant—about one minute should do it.

Step 3: Cook the Pumpkin

Add your cubed pumpkin to the pot along with vegetable broth enough to cover everything completely. Bring it all to a gentle boil, then reduce heat and let simmer for about 20-25 minutes until the pumpkin is tender enough to pierce easily with a fork.

Step 4: Blend Until Smooth

Once cooked, remove from heat and use an immersion blender (or carefully transfer it to a regular blender) to puree until smooth. If using a regular blender, do this in batches—safety first! Return pureed soup back to pot.

Step 5: Add Creamy Goodness

Stir in heavy cream gradually while heating over low heat until everything is warmed through—a perfect consistency awaits! Remember not to boil at this stage unless you want something resembling scrambled eggs.

Step 6: Brown Butter Time

In a small skillet over medium heat, melt butter until it turns golden brown; keep stirring until fragrant—around three minutes should suffice. Drizzle this liquid gold into your soup base along with crispy fried sage leaves.

Transfer to bowls and serve hot, garnished with additional crispy sage if desired for that extra crunch!

Enjoy every spoonful of this comforting fall classic that warms both body and soul!

Perfecting the Cooking Process

Start by roasting your pumpkin to enhance its natural sweetness. While that’s happening, prepare your aromatics – sauté onions and garlic in brown butter, then add the roasted pumpkin. Blend until smooth, adding broth for the perfect consistency.

Add Your Touch

Feel free to experiment! Swap pumpkin with butternut squash for a different flavor profile, or add a pinch of nutmeg for warmth. You can also stir in some cream for extra richness or top with croutons for a satisfying crunch.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. When reheating, do so gently on the stovetop over low heat to preserve its creamy texture without curdling.

Sometimes while making this soup, I recall my first attempt when I accidentally used too much sage. My friends dubbed it “herb explosion” night! Now I stick to just the right amount, and they love it.

FAQs:

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

The primary ingredients for pumpkin soup with brown butter and sage include fresh pumpkin, brown butter, fresh sage leaves, onion, garlic, vegetable broth, and heavy cream. You can also add spices like nutmeg and salt to enhance the flavor. Using high-quality ingredients will elevate your dish. Fresh pumpkin is key for a rich flavor, while brown butter adds a nutty depth that complements the sweetness of the pumpkin beautifully.

How do I make brown butter for the soup?

To make brown butter for your pumpkin soup with brown butter and sage, start by melting unsalted butter in a saucepan over medium heat. Stir it constantly until it turns golden brown and releases a nutty aroma. Be careful not to burn it; this process usually takes about five to seven minutes. Once ready, remove it from heat and set aside until you incorporate it into your soup recipe. Browned butter adds a lovely richness that enhances the overall flavor.

Can I make pumpkin soup with brown butter and sage in advance?

Yes, you can prepare pumpkin soup with brown butter and sage in advance. Simply cook the soup as directed, allow it to cool completely, and store it in an airtight container in the refrigerator for up to three days. When ready to serve, gently reheat the soup on the stove over low heat. You may want to add a splash of cream or broth if it thickens too much during storage. This makes it convenient for meal prep or hosting guests.

What can I serve with pumpkin soup with brown butter and sage?

Pumpkin soup with brown butter and sage pairs wonderfully with crusty bread or homemade croutons for added texture. A light salad featuring mixed greens or roasted vegetables complements the richness of the soup well. For a special touch, consider serving it with a drizzle of olive oil or a sprinkle of toasted seeds on top before serving. These pairings enhance both flavor and presentation.

Conclusion for pumpkin soup with brown butter and sage:

In conclusion, pumpkin soup with brown butter and sage is a delightful dish that combines rich flavors and comforting textures. This recipe highlights simple yet high-quality ingredients that create warmth during colder months. Preparing this soup is straightforward, making it perfect for any skill level in the kitchen. Whether enjoyed as an appetizer or a main dish paired with crusty bread, this soup promises satisfaction in every spoonful. Don’t hesitate to try out this delicious recipe!

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Pumpkin Soup with Brown Butter and Sage

• Author: Sarah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Soup
• Method: Blending
• Cuisine: American

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Description

Warm and creamy, this pumpkin soup with brown butter and sage is the ultimate comfort food for chilly evenings.

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Ingredients

Scale 1x2x3x

• 4 cups fresh pumpkin, peeled and cubed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 10 fresh sage leaves
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare Your Ingredients: Peel and cube the fresh pumpkin into bite-sized pieces. Chop the onion and mince the garlic. Set aside.
2. Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté the chopped onion until translucent, then add minced garlic and cook for about one minute until fragrant.
3. Cook the Pumpkin: Add cubed pumpkin to the pot along with enough vegetable broth to cover everything. Bring to a gentle boil, then reduce heat and let simmer for 20-25 minutes until the pumpkin is tender.
4. Blend Until Smooth: Remove from heat and use an immersion blender to puree until smooth. Alternatively, transfer in batches to a regular blender. Return pureed soup back to pot.
5. Add Creamy Goodness: Gradually stir in heavy cream over low heat until warmed through; do not boil.
6. Brown Butter Time: In a small skillet over medium heat, melt butter until it turns golden brown, stirring constantly for about three minutes. Drizzle brown butter into the soup base along with crispy fried sage leaves.
7. Serve Hot: Transfer to bowls and serve immediately, garnished with additional crispy sage if desired.

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Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 70mg

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