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Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

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Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

 

It is officially Autumn, and I couldn’t be more thrilled.  I find that there are two types of people when fall rolls around,  people (like me) who want all things pumpkin, and those who want nothing to do with it.  If you happen to fall in the first category then you are in luck!  My hopes are to post one pumpkin recipe a week though October to help use up the seasons bounty.  Todays recipe is a creamy pumpkin soup that is great for the cool autumnal weather and is so rich and satisfying!  I hope you enjoy!

Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

 

Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream

Roasted Pumpkin and Apple Soup with Browned Butter Sage Cream
 
Author:
Recipe type: Soup
Serves: 6-8 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 baking pumpkins quartered and seeded
  • Olive oil as needed
  • Salt and freshly ground pepper, to taste
  • 2 carrots, peeled and thickly sliced
  • ½ yellow onion, thickly sliced
  • 2 garlic cloves, smashed
  • 2 apples peeled, cored, cut into chunks
  • ½ tsp. freshly grated nutmeg
  • 4 cups vegetable broth
  • 1 cup apple cider
  • ½ cup heavy cream
  • 2 tbsp butter
  • 5 leaves of sage
  • salted pumpkin seeds (pepitas) to garnish
Instructions
  1. Preheat oven to 425°F.
  2. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 35 minutes. Let the pumpkins cool, then scoop the flesh into a bowl.
  3. In a large dutch oven or stockpot over medium-high heat, warm 2 Tbsp. olive oil. Add the carrots, onions, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, apples, and nutmeg, and cook, stirring frequently, for 1 minute. Add the pumpkin flesh with the broth and cider, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Working in small batches, transfer about 2 cups of the soup at a time to a blender and blend until completely pureed.
  4. Melt butter over medium heat with the sage leaves. Cook the butter, swirling often until it is fragrant and a dark golden color, being careful not to burn. Remove crispy sage leaves and set aside.
  5. In a bowl, whisk the cream until slightly thickened. Whisk in the sage browned butter. Ladle the soup into warmed bowls and drizzle with the browned butter cream and top with a few pumpkin seeds. Serve immediately.
Notes
*There is no need to peel your pumpkins as you will just scoop out the flesh.

*Make sure that you're not using giant carving pumpkins for cooking, as they do NOT taste good. Every grocery store should have small baking pumpkins that work great.

*When pureeing the soup, I kept a bowl to the side to put the pureed soup while I was blending the rest before putting it all back in the pot I began with.

 
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