Name: Roasted Pumpkin Soup With Brown Butter and Thyme Recipe
Total time: 120 min
Yield: 8
Ingredients: 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 8 whole stems thyme, plus 1 tablespoon picked thyme leaves; 6 tablespoons (3/4 stick) unsalted butter; 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups); 1 small yellow onion, finely sliced (about 3/4 cup); 1 quart homemade or store-bought low-sodium vegetable or chicken stock; 2 bay leaves; 2 tablespoons maple syrup; 1 tablespoon juice from 1 lemon

Ingredients

(Servings: 8)

1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 whole stems thyme, plus 1 tablespoon picked thyme leaves

6 tablespoons (3/4 stick) unsalted butter

2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)

1 small yellow onion, finely sliced (about 3/4 cup)

1 quart homemade or store-bought low-sodium vegetable or chicken stock

2 bay leaves

2 tablespoons maple syrup

1 tablespoon juice from 1 lemon

Roasted Pumpkin Soup With Brown Butter and Thyme Recipe

Ingredients

Steps

Nutrition Facts

Comments

Roasted Pumpkin Soup With Brown Butter and Thyme Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts