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27) Pumpkin, Sage, and Brown Butter Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp fresh sage chopped (or 1/2 tsp dried)
  • 3 cups canned pumpkin puree not pumpkin pie filling
  • 3 cups low-sodium chicken or vegetable broth
  • 1/2 cup milk or unsweetened oat milk
  • Salt and black pepper to taste
  • Pinch of nutmeg
  • Optional: 1 tbsp olive oil or extra butter for finishing
  • Optional: toasted pumpkin seeds for garnish

Method
 

  1. Melt butter in a saucepan over medium heat until it foams and starts to brown, watching closely so it doesn’t burn.
  2. Add onion and sauté until soft, about 5 minutes; stir in garlic and sage for 1 minute.
  3. Stir in pumpkin puree and broth; bring to a gentle simmer for 10 minutes.
  4. Whisk in milk and nutmeg, heat through, and season with salt and pepper.
  5. Use an immersion blender for a silky texture or leave slightly chunky; drizzle with olive oil or extra brown butter and top with seeds.