Pumpkin Soup with Sage Browned Butter

Overhead view of a bowl of creamy pumpkin soup garnished with chopped chives and red pepper flakes.

5 from 2 votes

Pumpkin Soup with Sage Browned Butter

This Pumpkin Soup with Sage Browned butter is silky smooth with a deep, nutty flavor from browned butter and crispy sage leaves. The sweetness of the pumpkin balances with the toasty richness, making it perfect for serving with crusty bread or a warm biscuit.

Course Plant Based Recipes

Cuisine American

Keyword Pumpkin Sage Soup, Pumpkin Soup, Roasted Pumpkin Soup

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 118kcal

Author Shelby Law Ruttan

Equipment

Ingredients

2 tablespoons butter
6 large sage leaves
½ cup finely chopped onion
1 tablespoon flour
3 cups chicken broth divided
2 cups pumpkin puree
½ teaspoon salt
½ teaspoon red pepper divided (optional)
2 tablespoons chopped fresh chives

Instructions

In a large saucepan, heat the butter until melted. Add the sage and cook until butter is browned and sage is crispy. Add the onion and cook, for 7 minutes, until the onion is softened.
In a small mixing bowl, whisk together the flour and ¼ cup of the chicken broth, set aside. Add the flour mixture, the remaining broth, pumpkin, salt, and ¼ teaspoon of the red pepper to the onion mixture.
Bring the soup to a boil, whisking constantly. Reduce the heat and simmer for 5 minutes, stirring occasionally.
To serve, sprinkle with chives and the remaining red pepper flakes (if using).

Nutrition