Pumpkin Soup
This easy pumpkin soup recipe has the most incredible balance of flavors! Rich, savory & sage-y, with just a hint of maple and apple.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 3 tablespoons unsalted butter
- 6 sage leaves
- 1 onion medium, roughly chopped
- 32 ounces chicken stock
- 15 ounces pure pumpkin puree
- 1/2 cup heavy whipping cream plus extra for garnish
- 2 tablespoons maple syrup
- 2 1/2 teaspoons apple cider vinegar
- 1 teaspoon poultry seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper plus extra for garnish
Instructions
- Place the butter in a small skillet and cook over medium-low heat until beginning to brown.*
- Remove the pan from the heat and add the sage leaves.
- Fry the sage until crispy, then remove it with a slotted spoon and allow it to drain on paper towels.
- Place the skillet back over medium-low heat and saute the onion in the sage brown butter until tender and transparent.
- Transfer the onion and browned butter to a blender, and add the remaining ingredients (chicken stock, pumpkin puree, cream, maple syrup, apple cider vinegar, poultry seasoning, salt, garlic powder, and pepper.)
- Blend until smooth.
- Pour the soup into a pot and heat (covered) over low until warmed through.
- Ladle into serving bowls, drizzle with cream, garnish with fried sage, and sprinkle with pepper.
Notes
*For more detailed instructions on this step, click here: How to Brown Butter.
Nutrition
Serving: 0.17batch | Calories: 224kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 809mg | Potassium: 376mg | Fiber: 2g | Sugar: 10g | Vitamin A: 11511IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg