Creamy Pumpkin Soup with Crispy Sage
Silky pumpkin soup ready in 15 minutes, finished with a brown-butter swirl and crispy sage. Pure comfort with minimal fuss.
- Total time
- 15 min
- Servings
- 4
- Calories
- 240
- Protein
- 3g
Ingredients
- 29 oz pumpkin puree
- 3 cups vegetable broth
- ½ cup heavy cream
- 12 leaves fresh sage leaves
- 3 tbsp butter
- ¼ tsp nutmeg, freshly grated
Instructions
- 1
Pour broth and pumpkin puree into a medium pot. Stir until smooth and bring to a simmer over medium heat.
- 2
While soup simmers, melt 2 tablespoons butter in a small skillet over medium-high until foaming.
- 3
Add sage leaves to the butter and cook until edges curl and leaves turn golden brown, about 2 minutes.
- 4
Remove sage from heat, drain on a paper towel, and set aside. Reserve the brown butter in the pan.
- 5
Stir cream, remaining 1 tablespoon butter, and nutmeg into the soup. Taste and season with salt and pepper.
- 6
Ladle soup into bowls. Drizzle with brown butter, top with crispy sage, and serve immediately.
Tools you’ll need
- medium pot
- small skillet
- wooden spoon
- ladle
- paper towels
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