Creamy Pumpkin Soup with Sage Swirl
Silky roasted pumpkin soup finished with a drizzle of sage-brown butter and a crisp crème fraîche swirl. Ready in under 25 minutes with a blender or food processor.
- Total time
- 24 min
- Servings
- 4
- Calories
- 268
- Protein
- 3g
Ingredients
- 2 cups pumpkin puree (or 1 small sugar pumpkin, roasted & scooped)
- 3 cups vegetable broth
- ½ cup heavy cream
- 3 tbsp butter, divided
- 8 leaves fresh sage leaves
- ¼ cup crème fraîche (or sour cream)
Instructions
- 1
Pour broth into a heavy pot over medium-high heat. Bring to a simmer, ~4 minutes.
- 2
Stir in pumpkin puree and heavy cream until smooth. Lower heat to medium, simmer 6 minutes.
- 3
Working in batches if needed, blend soup until completely silky using an immersion blender or transfer to a food processor.
- 4
In a small skillet, melt 2 tablespoons butter over medium-low. Add sage leaves, cook until fragrant and butter browns, ~2 minutes.
- 5
Pour soup into bowls. Swirl 1 tablespoon crème fraîche into each, then drizzle with sage-brown butter (discard whole sage leaves or leave as garnish).
- 6
Finish with a pinch of salt and black pepper. Serve immediately.
Tools you’ll need
- heavy pot (3-quart minimum)
- immersion blender or food processor
- small skillet
- wooden spoon
- soup bowls (4)
- measuring cups
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