Creamy Pumpkin Soup with Sage Crisp
Silky roasted pumpkin soup finished with crispy sage leaves and a drizzle of brown butter. Ready in under 25 minutes with zero fussy technique.
- Total time
- 24 min
- Servings
- 4
- Calories
- 248
- Protein
- 3g
Ingredients
- 2 cups pumpkin puree (canned or roasted)
- 3 cups vegetable broth
- ½ cup heavy cream
- 3 tbsp butter
- 12 leaves fresh sage leaves
- ½ medium yellow onion
- ¼ tsp nutmeg
Instructions
- 1
Dice the onion into small pieces. Heat 1 tbsp butter in a large pot over medium heat.
- 2
Add onion and cook, stirring occasionally, until softened and just starting to turn golden, about 4 minutes.
- 3
Pour in broth and pumpkin puree, stirring to combine. Bring to a gentle simmer and cook for 8 minutes.
- 4
Remove from heat. Stir in cream and a pinch each of salt, pepper, and nutmeg. Taste and adjust seasoning.
- 5
While soup finishes, melt remaining 2 tbsp butter in a small skillet over medium heat until foaming.
- 6
Add sage leaves and cook until they darken and smell nutty, about 2 minutes. Remove with a slotted spoon.
- 7
Ladle soup into bowls. Top each with crispy sage and a drizzle of the brown butter. Serve hot.
Tools you’ll need
- large pot
- small skillet
- wooden spoon
- slotted spoon
- ladle
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