Roasted Pumpkin and Brown Butter Soup Recipe

This Roasted Pumpkin and Brown Butter Soup is a rich and creamy dish that highlights the natural sweetness of pumpkin, enhanced by the nutty flavor of brown butter. Perfect for fall, this soup is a comforting choice for any meal.

The recipe is simple to follow and utilizes basic cooking techniques, making it accessible for home cooks. It’s a delightful addition to your collection of soups, perfect for cozy dinners or gatherings.

Delicious Roasted Pumpkin and Brown Butter Soup

This soup features roasted pumpkin blended with aromatic spices and finished with brown butter for a luxurious texture and flavor. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

1 medium pumpkin (about 2-3 pounds), peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1/4 cup unsalted butter
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup heavy cream
Chopped fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Roast the Pumpkin: Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Continue cooking until it turns golden brown and has a nutty aroma. Add the chopped onion and garlic, sautéing until the onion is translucent.
Combine Ingredients: Add the roasted pumpkin and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Add Creaminess: Stir in the heavy cream and adjust seasoning with salt, pepper, nutmeg, and cinnamon. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy hot.