Imagine a velvety, golden soup that captures the essence of autumn in every single spoonful - this isn't just any soup, this is a culinary journey that transforms humble pumpkin into a luxurious experience. Our spiced pumpkin soup with ginger browned butter is more than a recipe; it's a magical blend of warmth, comfort, and unexpected flavor that will transport you to a cozy kitchen on a crisp fall evening. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 teaspoon cinnamon
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and sauté until translucent and softened, about 4-5 minutes.
- Add minced garlic and grated fresh ginger to the pot. Cook for an additional 1-2 minutes until fragrant, stirring continuously to prevent burning.
- Pour in the pumpkin puree and vegetable broth. Stir to combine all ingredients thoroughly.
- Add ground cinnamon, salt, and pepper. Whisk the mixture until smooth and well-incorporated.
- Bring the soup to a gentle simmer, then reduce heat to low. Cover and let cook for 20-25 minutes, stirring occasionally to prevent sticking.
- While soup is simmering, prepare the ginger browned butter by melting additional butter in a small skillet over medium heat. Cook until butter turns golden brown and develops a nutty aroma, about 3-4 minutes.
- Use an immersion blender or transfer soup to a blender to puree until completely smooth and creamy.
- Taste and adjust seasoning as needed. If soup is too thick, thin with additional broth.
- Ladle soup into serving bowls, drizzle with ginger browned butter, and garnish with toasted pumpkin seeds.
Tips
- Choose high-quality pumpkin puree for the richest flavor - fresh roasted is always best, but a good canned puree works wonderfully.
- The key to the browned butter is patience: watch it carefully and remove from heat the moment it turns golden to avoid burning.
- For extra depth, consider toasting your pumpkin seeds before garnishing to enhance their nutty flavor.
- If you prefer a thinner consistency, gradually add more vegetable broth until you reach your desired texture.
- This soup can be made ahead and tastes even better the next day, as the flavors continue to meld and develop.
- For a dairy-free version, substitute coconut oil for butter and use a plant-based broth.
- A splash of heavy cream added at the end can make the soup even more luxurious and creamy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 10mg
