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Creamy & Spicy Pumpkin Soup with Sage Brown Butter Croutons

Creamy & Spicy Pumpkin Soup with Sage Brown Butter Croutons

  • Author: Molly
  • Yield: 8 servings 1x



For the Soup:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • ¼ cup fresh sage leaves, chopped
  • Pinch of red pepper flakes
  • Freshly grated nutmeg (to taste)
  • ½ teaspoon ground cinnamon
  • Pinch of ground cloves
  • ¼ cup dry sherry
  • 1 (15-oz) can cannellini beans, drained and rinsed
  • 2 (15-oz) cans pumpkin puree
  • 4 cups vegetable stock
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • ½ cup half-and-half (optional)
  • Salt and pepper, to taste

For the Croutons:

  • 1 multigrain loaf of bread, cubed
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 garlic clove, crushed but left whole
  • ¼ cup fresh sage leaves
  • Salt and pepper, to taste


For the Soup:

  1. Heat the oil and butter together in a large pot. Add the onion and sauté until soft, about 5 minutes. Add the garlic, sage, and red pepper flakes and cook for another few minutes. Add the spices and cook until fragrant.
  2. Deglaze with the dry sherry and cook until mostly evaporated, about 2 minutes.
  3. Add the stock, beans, and pumpkin puree to pot and stir until well combined.
  4. Bring the mixture to a simmer and cook, stirring frequently, for about 10-15 minutes.
  5. Puree the mixture using an immersion blender or by transferring the soup in batches to a blender or food processor.
  6. Stir in the maple syrup, vinegar, and half-and-half. Check for seasonings and keep warm until ready to serve.

For the Croutons:

  1. 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.
  2. Heat the oil and butter together in a small pot over low heat, swirling the pot frequently. Once the butter is melted, add the garlic clove and sage.
  3. Cook, swirling almost constantly, until the mixture just starts to turn brown and smells nutty. Remove from heat and season with salt and pepper.
  4. Discard the garlic clove and reserve the crispy sage leaves for garnish. Pour the butter mixture over the cubed bread, tossing well to combine, and season everything with salt and pepper.
  5. Bake for 15-20 minutes, shaking the pan occasionally, or until the bread is golden and crisp.
  6. Serve the soup hot garnished with the croutons and crispy sage leaves.