Brown "Butter" and Sage Pumpkin Soup
This insanely easy 15 minute soup is perfect to whip up on a chilly fall day.
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Servings: 4
Calories: 226kcal
Ingredients
FOR THE SOUP
- 1 tablespoon vegan "butter" (or: regular butter if not vegan)
- 1 tablespoon shallot-infused olive oil (or: 1 tablespoon oil of choice and 8 oz chopped onion)
- 3 fresh sage leaves (or: ¼ teaspoon ground sage)
- 3 cups unsalted vegetable stock
- 1 tablespoon corn starch
- ½ cup blanched almonds
- 1 15 oz can pureed pumpkin
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper (optional)
- salt and pepper to taste
OPTIONAL TOPPINGS (per bowl)
- 1 tablespoon roasted pepitas
- pinch smoked paprika
- 1 tablespoon coconut milk
Equipment
Instructions
- Brown: Add the oil, "butter", sage, and (optional) onions to a soup pot on medium heat. Sautee until butter is a light caramel color (about 4-5 minutes).
- Simmer: Mix the corn starch into the veggie stock. Add the rest of the ingredients including the veggie stock mixture to the pot, bring to a boil, then turn heat to low and allow to simmer for about 5 minutes.
- Blend: Carefully pour soup into blender. Remove center of blender lid (to allow steam to escape) and place lid on blender. Holding clean towel over hole in lid, blend on med-high until soup has visibly lightened in color and appears smooth
- Top: Add optional toppings, or use as a vessel for your favorite sandwich.
- Store: This soup stores great in the fridge for 3-4 days. Frozen, it can last up to 3 months.
Notes
- I have also used almonds with the skin on and the soup has still turned out very creamy, perhaps with a slightly more nutty flavor.
- Salt and pepper to taste, but as a reference I like to use about ½ teaspoon of salt and several cracks of fresh cracked pepper.
- This recipe serves about four, where each serving is about 1 ⅔ cup. This soup can also easily be serve two as a heartier meal.
Nutrition
Calories: 226kcal | Carbohydrates: 15g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 340mg | Potassium: 190mg | Fiber: 5g | Sugar: 8g
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