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Creamy Roasted Pumpkin Soup with Brown Butter

Creamy roasted pumpkin soup gets its smooth texture from roasted sugar pumpkin blended with broth and cream. A drizzle of nutty brown butter adds a rich finish to each bowl.
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Prep Time 20 minutes
Cook Time 1 hour 17 minutes
Cooling time 15 minutes
Total Time 1 hour 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 sugar pumpkin 4-pound
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper
For the brown butter
  • 4 tbsp unsalted butter

Equipment

  • 1 rimmed baking sheet
  • 1 5-quart Dutch oven
  • 1 immersion blender
  • 1 standard blender
  • 1 8-inch skillet

Method
 

Roast the pumpkin
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Halve the pumpkin and scoop out the seeds. Rub the cut sides with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt, then place cut side down on the baking sheet.
  3. Roast for 45–60 minutes, until a fork easily pierces the flesh.
  4. Cool until easy to handle and scoop the flesh from the skin.
Make the soup
  1. Heat the remaining 1 tablespoon olive oil in a 5-quart Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened.
  2. Add the garlic, ginger, and nutmeg and cook for 30 seconds, stirring, until fragrant.
  3. Add the pumpkin flesh and broth, bring to a simmer, and cook uncovered for 10 minutes.
  4. Remove the pot from the heat.
  5. Blend until smooth with an immersion blender, or carefully puree in batches in a standard blender.
  6. Stir in the cream, pepper, and remaining 1/2 teaspoon salt, then warm over low heat for 2–3 minutes without boiling.
Make the brown butter and serve
  1. Melt the butter in an 8-inch skillet over medium heat, swirling the pan for 3–5 minutes, until the butter is golden brown and smells nutty. Remove from the heat promptly.
  2. Ladle the soup into bowls and drizzle with the brown butter.

Notes

For extra-smooth soup, blend thoroughly and avoid boiling after adding the cream. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free variation, use coconut cream and plant-based butter.