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Brown Butter Pumpkin Soup
Guiding Stars
Servings:
8 (206 g) as an appetizerPrep Time:
15 minutesCook Time:
40 minutes
Ingredients
Decadent browned butter sauce is an optional topping for this hearty, wholesome soup that puts your wintered over (or fresh!) pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature. Tip: You can swap in canned pumpkin puree (about two cans) if fresh pumpkins aren't in season!
1 med. sugar pumpkin, roasted and cooled
2 T. extra-virgin olive oil
8 whole stems thyme
1 T. picked thyme leaves
3 T. unsalted butter (Optional)
2 lg. leeks, quartered lengthwise and finely chopped
1 sm. yellow onion, finely sliced
1 qt. low-sodium vegetable stock
2 bay leaves
2 T. maple syrup
1 T. juice from 1 lemon
Directions
1. Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add stock and maple syrup and bring to a simmer.
2. Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems. Puree soup until completely smooth.
3. (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.
Nutrition
| Nutritional Facts | |
| Servings | 8 (206 g) |
| Base Nutrients | |
| Calories | 80 kcal (4%) |
| Calories from Fat | 32 kcal (0%) |
| Total Fat | 4 g (5%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 71 mg (3%) |
| Total Carbohydrates | 12 g (4%) |
| Dietary Fiber | 1 g (6%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 10 mg (11%) |
| Minerals | |
| Calcium | 47 mg (4%) |
| Iron | 1 mg (6%) |
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