A simple, cozy soup recipe filled with creamy pumpkin plus all the classic Fall flavors. A rich Vanilla Bean Brown Butter drizzled over top. Delicious comfort food!
- Medium
- 40 mins
- 6 servings
Ingredients
- 2 Tablespoons butter
- 1 onion, chopped
- 1 carrot, peeled and roughly chopped
- 1 medium sweet potato, peeled and chopped
- 1 Tablespoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons Rodelle Fairtrade Organic Vanilla
- 2 cups Pumpkin puree (or 2 lbs pumpkin chopped)
- 4 cups chicken broth (or water)
- 2 bay leaves
- 6 Tablespoons butter
- 1/2 Rodelle Vanilla Bean, scraped (or 1 teaspoon vanilla extract)
- heavy cream for topping
Uses
Occasions
Directions
- 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!