Brown Butter Pumpkin Soup
Brown Butter Pumpkin Soup
Brown Butter Pumpkin Soup
2 Persons
45 min
Ingredients2 Persons
| 6 tbsp | |
| 1 | Large Onion, diced |
| 2 | Cloves Garlic, minced |
| 2 tbsp | Fresh Sage, minced |
| 1 tsp | Salt, plus more as needed |
| ¼ tsp | Freshly Cracked Black Pepper, plus more as needed |
| 4 cups | Chicken or Vegetable Stock |
| 4 cups | Pureed Pumpkin, homemade or canned |
| ½ tsp | Cinnamon |
| 2 tbsp | Maple Syrup |
| ¼ tsp | Freshly Grated Nutmeg |
Toasted Pumpkin Seeds, for garnish | |
Extra Virgin Olive Oil, for garnish (optional) |
Instructions
- Melt two tablespoons salted Finlandia butter in a large pot over medium heat. Add the onion and stir for about 2 minutes. Add garlic, sage, salt, and pepper, then cook, stirring frequently, until golden, about 5 minutes.
- Add stock, pumpkin puree, cinnamon, and maple syrup, then cover and simmer for 20 minutes. Use an immersion blender to puree until silky smooth.
- Add the remaining 4 tablespoons of salted Finlandia butter to a small pot over medium heat. Swirl it around until it starts to turn golden and smell nutty, about 4 minutes. Remove it from the heat as soon as it begins to turn brown.
- Stir browned butter into the soup along with freshly grated nutmeg. Taste and adjust seasoning as needed.
- Ladle soup into bowls, then top with freshly cracked black pepper, toasted pumpkin seeds, and a drizzle of olive oil. Serve hot.