No results to search

Roasted Pumpkin Soup With Brown Butter and Thyme Recipe

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

Prep Time

Cook Time

Total Time

This roasted pumpkin soup with brown butter and thyme is a comforting, flavorful fall dish. Sugar pumpkins are roasted and pureed with thyme, maple syrup, and a touch of lemon juice. The soup is then finished with a nutty brown butter for a rich and satisfying bowl of warmth.