Pumpkin Sage Brown Butter Soup

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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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Print Recipe

Pumpkin Sage Brown Butter Soup

This soup has got all the Fall necessities, such as pumpkin, cinnamon, sage and brown butter!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Main Dish

Cuisine: Middle Eastern, North African

Servings: 2 big bowls

Calories:

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.

Notes

* Use butternut squash, pumpkin or acorn squash to your own preference

 

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice