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Brown Butter Pumpkin Soup

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Brown Butter Pumpkin Soup

Prep Time:
10 Minutes
Cook Time:
30 Minutes
Total Time:
40 Minutes
Ingredients
  • 6 tablespoons salted Finlandia butter, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, minced
  • 1 teaspoon salt, plus more as needed
  • 1/4 teaspoon freshly cracked black pepper, plus more as needed
  • 4 cups chicken or vegetable stock
  • 4 cups pureed pumpkin, homemade or canned
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/4 teaspoon freshly grated nutmeg
  • toasted pumpkin seeds, for garnish (optional)
  • 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.


Notes

Brown Butter Pumpkin Soup 10 Minutes 30 Minutes 40 Minutes 6 tablespoons salted Finlandia butter, divided1 large onion, diced2 cloves garlic, minced2 tablespoons fresh sage, minced1 teaspoon salt, plus more as needed1/4 teaspoon freshly cracked black pepper, plus more as needed4 cups chicken or vegetable stock4 cups pureed pumpkin, homemade or canned1/2 teaspoon cinnamon2 tablespoons maple syrup1/4 teaspoon freshly grated nutmegtoasted pumpkin seeds, for garnish (optional)extra virgin olive oil, for garnish (optional) 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.