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Roasted Garlic Pumpkin Bisque with Brown Butter Sage

Roasted garlic pumpkin bisque is blended until smooth, then finished with cream and crisp sage in nutty brown butter. Roasting the garlic until soft and golden adds depth to this silky soup.
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Prep Time 15 minutes
Cook Time 1 hour 17 minutes
Cooling 10 minutes
Total Time 1 hour 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the bisque
  • 1 garlic large head
  • 2 tbsp olive oil divided
  • 1 yellow onion medium, finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground nutmeg
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
For the brown butter sage
  • 4 tbsp unsalted butter
  • 8 sage fresh leaves

Equipment

  • 1 baking sheet
  • 1 6-quart Dutch oven
  • 1 immersion blender
  • 1 8-inch skillet

Method
 

Roast the garlic
  1. Heat the oven to 400°F.
  2. Cut 1/4 inch off the top of the garlic head to expose the cloves.
  3. Place the garlic cut side up on a piece of foil.
  4. Drizzle with 1 tablespoon olive oil and wrap loosely.
  5. Set the foil packet on a baking sheet and roast for 40–50 minutes, until the cloves are very soft and golden.
  6. Cool for 10 minutes.
  7. Squeeze the cloves into a small bowl.
Make the bisque
  1. Heat the remaining 1 tablespoon olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the salt, pepper, and nutmeg and cook for 30 seconds.
  4. Add the pumpkin, broth, and roasted garlic, and bring to a simmer.
  5. Reduce the heat to low and simmer uncovered for 15 minutes.
  6. Remove the pot from the heat.
  7. Blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream.
  9. Warm over low heat for 3–5 minutes, until hot but not boiling.
Make the brown butter sage
  1. Melt the butter in an 8-inch skillet over medium heat, swirling the pan for 3–4 minutes, until the butter is golden with brown flecks and smells nutty.
  2. Add the sage leaves and cook for 20–30 seconds, turning once, until crisp.
  3. Spoon the brown butter and sage over the bisque to serve.

Notes

For the deepest roasted flavor, let the garlic cool for the full 10 minutes before squeezing it from the cloves. Refrigerate leftovers for up to 4 days; freeze without the cream, then stir in cream after thawing and reheating. For a dairy-free variation, use coconut cream and vegetable broth.