Pumpkin Sage Brown Butter Soup is the soup to try this Fall. It’s got all the Fall necessities, such as pumpkin, cinnamon, sage and brown butter! The soup is sweet, savory and comforting yet very easy to prepare.
And then it’s October 1st! To me, that means the month with the most beautiful colors. Crisp leaves in all the shades of orange, red and yellow. The air is fresher and we tend to cozy up inside. Comforting clothes, comforting drinks and comforting food. And here we are, eating Pumpkin Sage Brown Butter Soup.
Soup is a thing for the colder months, at least to me. Soup is easy to prepare, yet it’s nourishing and warm. Add warming Middle Eastern spices, pumpkin and pomegranates and you are eating Fall!
Pumpkin Sage Brown Butter Soup
I made a Moroccan Butternut and Chevre Soup last year, and this year I wanted to follow the more sage brown butter road. I truly love the Moroccan soup, but I also love brown butter, you know. This way we can eat two different pumpkin soups in the delicious pumpkin month of October.
Pumpkin vs. Butternut Squash
Yes, I do use the word pumpkin and butternut interchangeably here. You can use butternut, acorn or the traditional pumpkin. Hey, you can even use carrot or sweet potato if you want. I usually use butternut, because that is what’s more widely available here, but it’s also darn delicious. They are often smaller and easier to handle than the traditional Halloween pumpkins. The Halloween pumpkins tastes a little less, but it really isn’t a problem.
And with a little research I actually found out that a lot of commercially made things labelled with ‘pumpkin’ is actually based on the butternut squash. It is an amazing vegetable to use in both cooking and baking. But use whatever you have on hand, I just used butternut squash here.
Soup making time!
I think we are ready for some soup making. We’ll begin with making the sage brown butter. Melt butter in a clear bottomed pan (so you can see the browning), using medium high heat. Once it begins to bubble, add the garlic, stir one minute and then add the chopped sage. Let the butter come to a light brown color, approximately 2-3 more minutes. Add pepper to taste.
Chop the butternut and onion into chunks. Add 1 tbsp of the sage brown butter (or just oil) to a large saucepan at medium heat. Cook the onion for 5 minutes, until translucent. Add in the butternut chunks and spices (paprika through cardamom). Give it a stir and cook for 5 more minutes. Then you pour in the rest of the sage brown butter, heavy cream and vegetable broth. Bring to a boil, then cover and reduce to simmer for 20-25 minutes – until the butternut is tender.
While this is cooking, you could mix sour cream with chopped ginger. This is delicious as a cold creamy sauce on top. Just place it in the fridge until you’re ready to serve. Prepare the rest of your toppings, such as pomegranate, seeds, bread and herbs.
Batbout – the Moroccan Pita
I think every soup needs bread. It’s comfort food and bread is the most comforting of food. So this is just a natural pairing. I made Moroccan pita to go with them, the batbout. I had never made them before but they were actually really tasty. A little more healthy than the plain white pita, this being made with semolina and whole wheat. I don’t have my own recipe just yet, so you can follow the recipe I followed here.
If you’d rather have naan, I have a delicious garlic cilantro naan recipe here. You can also skip the garlic and cilantro on it, if you just want a plain naan!
Pumpkin Sage Brown Butter Soup almost ready
When the butternut is tender, using an immersion blender or a normal blender, blend everything to a smooth consistency. Mix in greek yoghurt, taste and adjust seasoning if needed. If you used a normal blender you may need to cool the soup slightly before blending it, but this has usually not been a problem for me. In this case, re-heat before serving.
Pour soup into two bowls and serve with whatever toppings you please!
Enjoy this wonderful pumpkin month!
More pumpkin
- Moroccan Butternut and Chevre Soup
- Pumpkin Snickerdoodle Cookies
- Easy Homemade Blender Pumpkin Spice Latte
- Healthy Pumpkin Soufflé with Cream Cheese and Maple Pecans
If you have any feedback, I’d love to hear. Either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Pumpkin Sage Brown Butter Soup
Ingredients
Sage Brown Butter
- 150 gr butter will be reduced when browning
- 1 clove garlic
- 3 tbsp coarsley chopped sage
- pepper to taste
Pumpkin Sage Brown Butter Soup
- 1 small butternut squash cut into chunks, about 2 cups * See notes
- 1 yellow onion
- 1 tsp paprika
- 1 tsp smoked paprika optional
- 1/2 tsp cinnamon
- 1/2 tsp cayenne optional, for heat
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp dried parsley
- 1/4 tsp cardamom
- 250 ml vegetable broth 1 cup
- 200 ml heavy cream 200 gr, almost 1 cup
- 60 gr greek yoghurt
- sage brown butter see above
- salt and pepper to taste
Optional toppings and bread
- 2 batbout (Moroccan pita) or naan or your favorite bread
- 1/2 pomegranate arils
- pumpkin seeds dry roasted in a pan
- cilantro
- 60 gr sour cream 1/4 cup
- 2 tbsp fresh ginger finely chopped
Instructions
Sage Brown Butter
- Melt butter in a clear bottomed pan (so you can see the browning), using medium high heat. Once it begins to bubble, add the garlic, stir one minute and then add the chopped sage. Let the butter come to a light brown color, approximately 2-3 more minutes. Add pepper to taste.
Pumpkin Sage Brown Butter Soup
- Chop the butternut and onion into chunks. Add 1 tbsp of the sage brown butter (or just oil) to a large saucepan at medium heat. Cook the onion for 5 minutes, until translucent. Add in the butternut chunks and spices (paprika through cardamom). Give it a stir and cook for 5 more minutes.
- Then you pour in the rest of the sage brown butter, heavy cream and vegetable broth. Bring to a boil, then cover and reduce to simmer for 20-25 minutes - until the butternut is tender.
- When the butternut is tender, using an immersion blender or a normal blender, blend everything to a smooth consistency. Mix in greek yoghurt, taste and adjust seasoning if needed. If you used a normal blender you may need to cool the soup slightly before blending it, but this has usually not been a problem for me. In this case, re-heat before serving.
Optional Toppings
- While the soup is simmering, you could mix sour cream with chopped ginger. This is delicious as a cold creamy sauce on top. Just place it in the fridge until you're ready to serve. Prepare the rest of your toppings, such as pomegranate, seeds, bread and herbs.
Despite the fact, that I don’t like too much the pumpkin, sounds delicious:) Maybe because of the spices.
Also, I very like the pictures! It adds flavor to the post 🙂
I guess pumpkin can’t be for everyone. I thought I didn’t like it either, but turns out, I do. 🙂 And thank you so much!
This soup sounds amazing and your pictures really highlight this beautiful soup. Can’t wait to try this recipe out.
Thank you so much, my dear!
This sounds so good!! I need to make this for my family, well at least for my husband and I! Yum!!
Thank you so much! Hope you will enjoy it!
I just had some of this over the weekend and it was so good. Now I don’t have to look up the recipe you have given it to me. Perfect timing.
Perfect timing. Thank you so much!
Mmm this is perfect for fall. Look at all those spices! Aesthetically pleasing as well 😉
I love spicy and flavorful food. 🙂 Thank you!
This is mouth-watering! That bread dipped in the soup looks amazing. Seems pretty easy to make this soup vegan too! Thanks!
I’d like to see your vegan version of it! Thank you so much, Deryn
This looks delectable! And I absolutely love your photography. I felt like I was right in your kitchen, which I wish I was so I could be eating this already! 😉 I’ll definitely be trying this beautiful soup! Thank you!
Gosh thank you so much, Elisha! I wasn’t too pleased with the photos this time, but you made me change my mind. 🙂
This soup sounds so, so perfect for Fall!! I’m also going to check out your Moroccan Butternut and Chevre Soup! Thanks for these recipes!
That is a delicious soup. Thank you so much!
This sounds so amazing! I love pumpkin soup! So perfect for the chilly weather!
Yes I love all things pumpkin during Autumn, and soup too! Thank you so much
Yup, this is my kind of soup. I am a pumpkin fanatic. Can never tire of the flavour of pumpkin. With comfort food season around the corner, this looks like a great recipe for my collection.
I am a pumpkin lover too! Although I try not to eat it all year around. Thank you so much, Gloria.
This looks so yum! I’ve always wanted to try a pumpkin soup and I am definitely going to give this a try!
Thank you! Hope you’ll like it!
I am definitely going to be trying this soon as the weather gets cooler. I’m always looking for pumpkin recipes to add to my Fall menu.
It’s been all the way down to 37F (2.8C) here already, so I am going full force with the comfort food. Hope you’ll like this one, Chelsea!
So this really has butternut squash in the soup, it looks creamy and delish. I love the toppings you put on .
Yes it’s butternut, I wrote a paragraph above why I call it pumpkin. And you can use regular pumpkin, or acorn squash too. Just forgot to put it in the ingredients list, so thanks for reminding me! I love these toppings for my creamy soups, hope you give it a try.
I love how you list the prep time! That makes me feel capable of making this soup and staying engaged– my biggest struggle with cooking. I also have to have bread with my soup, but I love the idea of healthy, whole wheat pita as an alternative. I’ve also taken to having crackers occaionally… definitely a big soup family. Excited to add this one to our fall rotation!
xx
Izzy
Isabella David Vintage
http://www.IsabellaDavid.com
If you are going to make the batbout, it will take longer. But you could make the batbout another day and freeze them. This way you can just take out what you need. These were my last batbout of the batch, but I had them for a few weeks! And I have a lot of soup recipes coming up, so I hope you’ll stay tuned. Thank you so much, Izzy!
I have actually never heard of this! It certainly sounds interesting.
Thank you
This looks so yummy!
Thank you!
Mmm what a delicious looking fall recipe! Will have to try this!
Thank you so much Holly!
This looks and sounds amazing!! The perfect comfort food for fall!!
Thank you very much!
What a delicious sounding soup! I love how you’ve pulled in so much color in the garnish – the pomegranate seeds really make the images pop, and I’ll be they bring a nice bite of sweet-tart flavor to the soup, too!
I honestly think pomegranate seeds are mandatory to this kind of soup, but I know not everyone has them laying around in the kitchen. Hope you give it a try!
This is a great recipe for the cool nights. This has all the right ingredients!
Thank you so much!
That actually looks pretty easy! My family would love this soup/
Yes, it is pretty easy! Hope they’ll like it!
This looks spectacular! I really need to try this!
Kasey Ma
thestylewright.com
Thank you, hope you do!
Looks so appetizing! I will surely try it for my family.
Thank you so much!
Absolutely love soup during a cold day! Sounds delicious.
Thank you
This looks so utterly delicious. I’m totally going to try and make this.
Thank you!
This looks so hearty and filling, I will have to try it as its starting to get colder here in the UK!
Thank you. Hope you give it a try!
This really sounds like the perfect fall soup! Every flavor you included sounds so savory and comforting. I’m having a big soup kick right now, so I definitely plan to try this ASAP.
I have a big soup kick too now. Hope you give it a try.
Love me some soups! Look so comforting and tasty, and then paired with Moroccan pita I need this in my menu. Love the fact that you garnish the soup with pomegranate seeds.
The Moroccan pita is amazing! Thank you so much.
I’m not personally a big fan of pumpkin, but I’m loving the gorgeous colors and flavors in this soup! And I’ll take anything that involves dipping bread in it 🙂 I may just have to give this one a try
Thank you so much! It’s not everyone’s cup of tea, but maybe you could try with carrot or sweet potato? 🙂 I love dipping bread too! Any excuse to eat bread and I’m in.
Love the flavours in this soup! Perfect for autumn. Want to give this recipe a try and the batbout too! I’ve pinned it for later!
Thank you so much, Jacqueline!
You are speaking my language with this pumpkin soup. I love the fact you added cardamom. This is a great recipe for a delicious fall soup. Perfect for the upcoming cold days.
Thank you so much, Mirlene. Cardamom is amazing!
This looks absolutely sensational. Pumpkin sage brown butter. Great flavors and the styling and photography is a dream! I want some now! Gonna make this when I get my hands on a good pumpkin!
Thank you so very much for your kind comment, my friend!
I’m all about that brown butter sage! Thiis looks fantastic!
Thank you!
Oh my gosh! I love everything about this. Adding the ingredients to my grocery list right now!
Thank you, Stephanie, glad to hear it!
the soup looks so gorgeous with that garnish and definitely want to try that bread also!
Thank you so much!