Creamy Pumpkin Soup with Sage Brown Butter
Silky roasted pumpkin soup finished with nutty sage brown butter and a cream swirl. Ready in under 25 minutes using canned pumpkin—no peeling, no fuss.
- Total time
- 22 min
- Servings
- 4
- Calories
- 218
- Protein
- 2g
Ingredients
- 3 tbsp butter
- 1 medium shallot, minced
- 15 oz canned pumpkin puree
- 3 cups vegetable broth
- ½ cup heavy cream
- 8 leaves fresh sage leaves
Instructions
- 1
Melt 2 tbsp butter in a pot over medium heat. Add the shallot and cook for 2 minutes, stirring, until soft and translucent.
- 2
Stir in the pumpkin puree and broth. Bring to a simmer and cook for 8 minutes, stirring occasionally, to let flavors meld.
- 3
Pour in the cream. Add a pinch of salt and pepper. Stir well and heat through—don't boil.
- 4
In a small skillet, melt the remaining 1 tbsp butter over medium heat. Add the sage leaves and cook for 2 minutes until butter turns golden brown and fragrant.
- 5
Ladle soup into bowls. Drizzle with sage brown butter (spoon and leaves), and serve hot.
Tools you’ll need
- medium pot
- small skillet
- wooden spoon
- ladle
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