Brown Butter Pumpkin Soup
2 persons
45 min
Ingredients
-
6 tbsp
Salted Imported Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- 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
- 0 Toasted Pumpkin Seeds, for garnish
- 0 Extra Virgin Olive Oil, for garnish (optional)
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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.
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