This is my very first post (eek!), and it seems apropos to start off with a soup recipe. Soup is one of my most favorite, go-to meals.
I make a pot of soup at least once a week. It’s easy. It’s comforting. It can be totally satisfying. AND, in most cases, it requires a bunch of chopping! OK, so that last characteristic is probably only a positive for me…I find chopping vegetables somewhat therapeutic. I know. It’s weird.
Anyway.
This particular soup is especially wonderful during these crisp, cool fall months. It calls upon those classic seasonal flavors: brown butter, pumpkin, and sage.
Before we get into the recipe, I have a confession to make: I am a relatively new passenger on the pumpkin bandwagon. It’s almost blasphemous to admit that these days with the abundance of pumpkin and pumpkin spice related goodies around this time of year, but it’s true. I never understood all the hoopla surrounding pumpkin pie.
To be completely honest, I’m not even a big fan of pie at all. I would much rather eat my weight in cookies, cakes, or brownies. That said, I think my aversion to pumpkin pie in particular was more related to the texture rather than the flavor. I enjoy the flavor in many things…ice cream, muffins, lattes, ravioli, and this soup.
This soup is not sweet like many of the aforementioned pumpkin goodies. Instead, it’s intensely savory with a nice spicy bite from red pepper flakes and warm sage. I do add a drizzle of maple syrup at the end, but that’s mostly for balance, not sweetness. To play up the creaminess of the pumpkin puree, I also add cannellini beans. They add the BEST texture to creamy soups and sauces but without adding the extra fat and calories of cream. Hey, I’m not knockin’ the good stuff…it’s just nice to have an alternative for everyday eating.
I’m a texture freak. I love a creamy, silky soup topped with something crunchy. In fact, I think it should be a mandatory addition. Enter the AMAZEBALLS croutons. Coated in a light drizzle of sage-infused brown butter and baked until nutty and crisp…they are the perfect compliment to the one-note texture of the soup. I chose to use a seeded multigrain bread because it adds wonderful flavor and…you guessed it…TEXTURE. Sooo good.
I definitely don’t see myself falling off the bandwagon anytime soon.
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Creamy Pumpkin Soup with Sage Brown Butter Croutons
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
For the Sage Brown Butter:
- 4 tablespoons unsalted butter
- 1 garlic clove, smashed
- 1/2 cup fresh sage leaves
- 1/2 teaspoon kosher salt
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon of the sage brown butter
- 1 large onion, diced
- 5 garlic cloves, smashed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 cup dry sherry
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 (15-oz) cans pumpkin puree
- 4 cups vegetable stock
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 cup half-and-half (optional)
- Salt and pepper, to taste
For the Croutons:
- 1 (1-lb) loaf of multigrain bread, cubed
- 3 tablespoons of the sage brown butter
- Salt and pepper, to taste
Instructions
For the Sage Brown Butter:
- In a large pot, heat the butter over medium-low heat.
- Once the butter is melted, add the garlic and sage leaves.
- Cook, stirring almost constantly, until the butter just starts to turn brown and smells nutty. Remove from heat and stir in the salt.
- Remove 3 tablespoons of the butter, along with the crispy sage leaves, to use for the croutons. The remaining butter will be used to make the soup.
For the Soup:
- To the brown butter left in the pot, add the olive oil and return the pot to medium heat.
- Add the onion, garlic, and spices and cook until the onion is beginning to soften, about 5 minutes.
- Stream in the dry sherry and cook until mostly evaporated, about 2 minutes.
- Add the stock, beans, and pumpkin puree and stir until well combined.
- Bring the mixture to a simmer and cook, stirring frequently, for about 15 minutes. While the soup simmers, make the croutons (following the steps listed below).
- Remove the pot from the heat and puree the soup using an immersion blender or by transferring the soup in batches to a blender or food processor.
- Stir in the maple syrup, vinegar, and half-and-half. Check for seasonings and keep warm until ready to serve.
For the Croutons:
- Preheat the oven to 375°F and line a baking sheet with foil. Spread the cubed bread out in an even layer on the tray.
- Pour over the reserved brown butter, setting the sage leaves aside for garnishing the soup. Season with salt and pepper and toss the bread cubes with your hands until everything is evenly coated in the butter and well seasoned.
- Bake for 15-20 minutes, shaking the pan occasionally, or until the croutons are golden and crisp.
Serve the soup hot garnished with the croutons and crispy sage leaves.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Wow this looks amazing. I haven’t made pumpkin soup before and I’ve been dying to try. I’ll be trying your version!
Thanks Christina! It’s such a cinch to make!