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Smoky Pumpkin Soup with Brown Butter

This pumpkin soup combines roasted pumpkin with smoky paprika and nutty brown butter, creating a rich and savory flavor profile. The soup is blended until smooth, resulting in a velvety, slightly thickened final texture with a warm, roasted aroma. The addition of browned butter adds depth and a nutty finish, making it a sophisticated twist on classic pumpkin soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pie pumpkin or roasted pumpkin chunks peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting pumpkin
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky depth
  • 4 cups vegetable broth or chicken broth
  • 3 tablespoons unsalted butter for browning
  • 1/2 cup heavy cream optional, for richness
  • to taste salt and black pepper to season

Equipment

  • Baking sheet
  • Heavy-bottomed Pot
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 25-30 minutes until tender and caramelized around the edges.
  2. While the pumpkin roasts, melt 1 tablespoon of butter in a heavy-bottomed pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until it begins to bubble and smell aromatic.
  3. Add smoked paprika to the garlic and butter, stirring constantly for about 30 seconds to toast the spice and release its smoky aroma.
  4. Add the roasted pumpkin chunks to the pot, stirring to coat with the spiced garlic butter. Pour in the vegetable broth and bring to a gentle simmer.
  5. Simmer the mixture for 10 minutes to meld flavors, then remove from heat. Use an immersion blender or transfer to a blender to blend until smooth and velvety.
  6. In a separate small pan, melt the remaining 2 tablespoons of butter over medium heat. Cook until the butter turns golden brown and emits a nutty aroma, about 3-4 minutes. Be cautious not to burn it.
  7. Pour the browned butter into the blended soup, stirring well to incorporate. If desired, add heavy cream for extra richness and stir until silky.
  8. Season the soup with salt and black pepper to taste, adjusting for balance and depth. Warm through for a minute or two.
  9. Ladle the warm, smoky pumpkin soup into bowls. Garnish with a drizzle of browned butter or fresh herbs if desired. Serve hot and enjoy the complex, velvety flavors.

Notes

Roast extra pumpkin seeds to snack on while enjoying the soup. Adjust the smoky paprika level to taste for a milder or more intense flavor. For an extra touch, add a dash of cayenne pepper for heat.