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Creamy First Day of Fall Pumpkin Soup Recipe with Sage Brown Butter

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A cozy and creamy pumpkin soup enhanced with nutty sage brown butter, perfect for early fall evenings. This easy recipe combines simple ingredients to create a comforting and flavorful dish.

Ingredients

Scale
  • 2 cups (450 grams) fresh pumpkin puree or canned pumpkin puree (pure, no spices added)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups (720 ml) vegetable or chicken broth (low-sodium preferred)
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 2 tablespoons (28 grams) unsalted butter for sautéing
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons (42 grams) unsalted butter for sage brown butter
  • 8–10 fresh sage leaves, whole and washed
  • Optional: pinch of flaky sea salt for finishing

Instructions

  1. Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
  2. Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn the garlic.
  3. Stir in pumpkin puree, ground cinnamon, and nutmeg. Cook for 2 minutes, stirring to combine flavors.
  4. Pour in the vegetable or chicken broth, stirring well. Increase heat and bring the soup to a gentle simmer. Cook uncovered for about 15 minutes to allow flavors to meld and soup to thicken slightly.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until silky smooth. If using a regular blender, cool soup slightly before blending in batches to avoid splatters.
  6. Return soup to low heat and slowly whisk in the heavy cream or coconut milk. Heat through without boiling. Season with salt and pepper to taste.
  7. While the soup simmers, melt 3 tablespoons of butter in a small skillet over medium heat. Add fresh sage leaves and cook until butter turns golden brown and sage leaves are crispy, about 3-4 minutes. Remove from heat.
  8. Ladle soup into bowls and drizzle with the sage brown butter and crispy sage leaves. Garnish with a pinch of flaky sea salt if desired.

Notes

For extra smooth texture, strain the blended soup through a fine sieve before adding cream. Do not rush browning the butter; remove from heat as soon as it turns golden brown to avoid bitterness. Use fresh sage leaves for best flavor and texture. You can substitute heavy cream with Greek yogurt or coconut milk for dairy-free options. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze soup base without cream and add cream and sage brown butter fresh when reheating.

Nutrition

Keywords: pumpkin soup, fall recipe, sage brown butter, creamy pumpkin soup, easy pumpkin soup, autumn soup, cozy soup

Find it online: https://eliplate.com/creamy-first-day-of-fall-pumpkin-soup-recipe-with-sage-brown-butter-easy-and-perfect/