Smoky Pumpkin Brown Butter Soup (Print-Friendly Version)
Roasted pumpkin blends with paprika and brown butter for a velvety, smoky-sweet bowl of comfort.
# Ingredients List:
→ Pumpkin Base
01 -
1 medium pie pumpkin, peeled, seeded, and cut into chunks
02 -
2 tablespoons olive oil
→ Soup Aromatics and Flavor
03 -
3 cloves garlic, minced
04 -
1 teaspoon smoked paprika
05 -
4 cups vegetable broth
06 -
3 tablespoons unsalted butter
07 -
1/2 cup heavy cream (optional)
08 -
salt and black pepper, to taste
# How to Make It:
01 -
Preheat oven to 200°C. Arrange pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25–30 minutes until tender and caramelized around the edges.
02 -
While the pumpkin roasts, melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Add minced garlic and cook for 30 seconds, until fragrant and just beginning to color.
03 -
Add smoked paprika to the pot, stirring constantly for 30 seconds to release its aroma.
04 -
Add roasted pumpkin chunks and stir to coat with spices. Pour in vegetable broth and bring to a gentle simmer.
05 -
Simmer for 10 minutes to meld flavors. Remove from heat and blend until completely smooth using an immersion blender or countertop blender.
06 -
In a separate small pan, melt the remaining 2 tablespoons butter over medium heat. Cook for 3–4 minutes until the butter is golden brown with a nutty aroma, watching closely to avoid burning.
07 -
Pour the browned butter into the blended soup and stir to combine. Add heavy cream if using. Season with salt and black pepper to taste, warming through gently for 1–2 minutes.
08 -
Ladle the hot soup into bowls. Garnish with a drizzle of reserved browned butter or a sprinkle of fresh herbs if desired. Serve immediately.
# Extra Tips:
01 -
Roast extra pumpkin seeds for a crunchy snack alongside the soup.
02 -
Adjust the quantity of smoked paprika to achieve your desired level of smokiness.
03 -
Add a pinch of cayenne pepper for an extra layer of gentle heat.