Pumpkin Soup with Sage Brown Butter
Pumpkin soup with sage brown butter is a comforting dish that captures the essence of autumn. This creamy, vibrant soup blends the sweetness of roasted pumpkin with the nutty richness of browned butter and aromatic fresh sage, creating a delightful experience in every spoonful. Perfect for chilly evenings or festive gatherings, this recipe is simple to prepare, making it an ideal choice for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin, roasted and cubed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 10 fresh sage leaves
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or coconut milk)
Instructions
- Preheat oven to 400°F (200°C). Halve the pumpkin, remove seeds, drizzle with olive oil, season with salt and pepper, then roast until tender (30-40 minutes).
- In a pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic and sauté for another minute.
- Stir in roasted pumpkin and vegetable broth; simmer for 10-15 minutes before blending until smooth.
- In a saucepan, melt unsalted butter and add sage leaves; cook until browned (3-5 minutes). Reserve some for drizzling.
- Return the blended mixture to the pot; stir in cream and sage brown butter until heated through.
- Serve warm, garnished with sage brown butter and toasted pumpkin seeds if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg