Description
Warm and comforting, this pumpkin soup with sage brown butter envelops you in rich flavors and inviting aromas, perfect for chilly evenings or festive gatherings.
Ingredients
Scale
- 2 cups pumpkin puree (canned or homemade)
- 4 cups vegetable broth (low-sodium recommended)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup coconut milk (or heavy cream)
- 6 fresh sage leaves, crushed
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, melt 1 tablespoon of butter. Add chopped onion and sauté until translucent (about 5 minutes). Add minced garlic in the last minute to prevent burning.
- Add Pumpkin Puree: Stir in the pumpkin puree and vegetable broth. Bring to a gentle simmer, mixing well.
- Mix in Coconut Milk: Pour in the coconut milk and stir thoroughly. Let it simmer on low heat for another 10 minutes.
- Prepare Brown Butter: In a small saucepan over medium heat, melt the remaining butter until it bubbles and turns golden brown (approximately 3 minutes). Add fresh sage leaves just before it browns to infuse them with nutty flavor.
- Blend Until Smooth: Remove the soup from heat and blend using an immersion blender or standard blender until smooth, adjusting consistency with additional broth if necessary.
- Serve It Up: Ladle the soup into bowls and drizzle generously with sage brown butter for an irresistible finish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Swap pumpkin for butternut squash or sweet potatoes for a different flavor profile. For added richness, incorporate roasted garlic into the soup. Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stovetop.