Description
Warm and creamy, this pumpkin soup with brown butter and sage is the ultimate comfort food for chilly evenings.
Ingredients
Scale
- 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
Instructions
- Prepare Your Ingredients: Peel and cube the fresh pumpkin into bite-sized pieces. Chop the onion and mince the garlic. Set aside.
- 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.
- 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.
- 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.
- Add Creamy Goodness: Gradually stir in heavy cream over low heat until warmed through; do not boil.
- 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.
- Serve Hot: Transfer to bowls and serve immediately, garnished with additional crispy sage if desired.
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
Keywords: Array