This pumpkin soup with browned maple-sage-butter is the perfect fall weather soup. Each spoonful of that pumpkin soup is savory and has just the right amount of sweetness from the browned maple-sage-butter. So this fall, turn up the volume and don’t be content with just any pumpkin soup, make this pumpkin soup with browned maple-sage-butter.
Cutting pumpkins is a little bit of work, but it’s worth it. You’ll be rewarded with a soup enhanced with the flavor of a fresh pumpkin and added health benefits. Pumpkins are in season right now and nothing can beat the taste of fruits and vegetables in season. Pumpkins are really fall’s superfood, a great source of potassium and beta-carotene. They also contain calcium, magnesium, vitamins E, C and some B vitamins. I do use half a cup of canned pumpkin puree here. The concentrated flavor of pumpkin puree deepens the flavor of this pumpkin soup even more.
I don’t use any kind of stock in this soup. I feel the fresh pumpkin slowly simmering with the water and the spices are good enough. As the pumpkin cooks along with the fresh onions, garlic, freshly grated ginger, the whole cinnamon and cloves, it sort of creates its own stock. And when the pumpkins are soft and mashable with the back of a spoon, I puree the soup with an immersion blender until it is smooth and creamy. No need to add any kind of cream or milk. The browned maple-sage-butter adds the finishing touch to this soup. It takes this pumpkin soup to the next level.
This soup can be made completely vegan by switching butter with coconut oil. Use coconut oil to saute the onions. For the browned maple-sage-butter, use coconut oil instead of butter and make it a pumpkin browned maple-sage-coconut butter soup. It will be just as delicious and comforting.
This pumpkin season, along with carving pumpkins, cut open one too. And make this pumpkin soup with the wholesome goodness of fresh pumpkins. This one will surely become one of your book-marked pumpkin soup recipes.
Recipe
| Ingredients | |
|---|---|
 | 5 cups fresh pumpkin diced and cubed |
| ½ cup canned pumpkin puree |
| 1 cup diced yellow onion |
| ½ cup chopped carrots |
| 1 tablespoon minced garlic |
| 1 teaspoon freshly grated ginger |
| 1 cinnamon stick about 1 ½ inches |
| 4 whole cloves |
| 1 teaspoon ground cinnamon |
| ½ teaspoon ground nutmeg |
| ½ teaspoon ground allspice |
| 1 teaspoon salt |
| 1 stick (8 tablespoons) butter |
| 4 tablespoons pure maple syrup |
| 4 large sage leaves |
| 1 tablespoon minced fresh sage leaves |
| 4 cups of water |
| Instructions | |
|---|---|
| Heat 4 tablespoons butter in a heavy large pot over medium heat |
| Add cinnamon stick, cloves and let the spices bloom for a few seconds. Take care not to burn the spices |
| Add onions and saute until they are soft |
| Add garlic and the chopped pumpkins and carrots |
| Add ginger and saute all the vegetables for 3 minutes |
| Add pumpkin puree and mix with the vegetables |
| Cover and cook for about 10 minutes, until the pumpkins are half cooked |
| Add 4 cups of water and 1 tablespoon minced fresh sage |
| Cover the pot and let the soup simmer for 30 minutes |
| With an immersion blender puree the soup until it is smooth and creamy. Alternately, you can blend the soup in a blender and return it to the soup pot again |
| Heat remaining butter in a small pan and let it brown. Should take about 2 minutes |
| Add the sage leaves and the maple syrup and let it bubble away for 1 minute |
| Pour the browned maple-sage-butter on the soup |
| Serve pumpkin soup hot. Make sure every bowl gets some of that delicious browned maple-sage-butter |
If you make this Pumpkin soup with browned maple-sage-butter, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: Fall Flavors
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