In a large pot on medium heat, melt butter then add the chopped onion, sweet potato, and carrot. Stir. Cook vegetables for about 3 minutes.
Add the brown sugar, cumin, nutmeg, ginger, salt, pepper, and Rodelle Vanilla extract. Stir together and cook for another 3-5 minutes.
Add the pumpkin puree, chicken broth, and bay leaves. Stir together and bring to a boil. Turn heat to medium/low and let cook for another 15 minutes, stirring occasionally.
Remove the bay leaves from the soup. Then you can use an immersion blender or transfer soup to a traditional blender and blend until smooth.
Brown Butter: In a small to medium skillet, melt the butter. Butter will foam up and start to make a crackling sound. Keep stirring the butter and watch carefully. Once the foam disappears and the crackling stops the butter will then turn a brown color and smell nutty. Remove from the heat and add the vanilla bean. Stir together.
Serve up the Pumpkin Soup and drizzle a bit of heavy cream plus a drizzle of vanilla brown butter and enjoy! Add a side of bread for dipping!
Recipe was prepared for Rodelle by Laura, creator of LoLo Home Kitchen. Click here to read the original recipe with more helpful hints!
