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Soups & stews

Brown Butter Pumpkin Soup
Decadent browned butter sauce is an optional topping for this hearty, wholesome soup that puts your wintered over (or fresh!) pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature. Tip: You can swap in canned pumpkin puree (about two cans) if fresh pumpkins aren't in season!
1 med. sugar pumpkin, roasted and cooled
2 T. extra-virgin olive oil
8 whole stems thyme
1 T. picked thyme leaves
3 T. unsalted butter (Optional)
2 lg. leeks, quartered lengthwise and finely chopped
1 sm. yellow onion, finely sliced
1 qt. low-sodium vegetable stock
2 bay leaves
2 T. maple syrup
1 T. juice from 1 lemon
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Brown Butter Pumpkin Soup

Brown Butter Pumpkin Soup

Brown Butter Pumpkin Soup
One Star Guiding Stars
  • Servings:8 (206 g)
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add stock and maple syrup and bring to a simmer.
2. Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems.  Puree soup until completely smooth.
3. (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.