Meet you new favorite Fall soup recipe. This is Pumpkin Soup with a Vanilla Bean Brown Butter Drizzle and it’s just as good (if not better) than you imagine.
Just think of all the classic Fall flavors and they are likely in this pumpkin soup recipe. Pumpkin on it’s own is not full of a ton of flavor so I added carrot and sweet potato to add a little sweetness. Then to make this have all the Fall feelings, you add brown sugar, nutmeg, cumin, salt, pepper, and my favorite ingredient- Rodelle Pure Vanilla Extract.
I’ve been using the Rodelle Fairtrade Organic Madagascar Bourbon Vanilla Extract which is a fancy way to say that this incredible vanilla is made from hand selected vanilla beans with a fairtrade certification. This means the vanilla beans used at Rodelle can be traced back to the specific farmer they came from and that farmer received a fair market price for their crop, plus support for local social programs.
I use Rodelle Vanilla all the time and my main reason has been simply because I love the flavor, but how cool is it that I get to help support the fairtrade market with my simple purchase.
This Pumpkin Soup is simple and made all in one pot. Here’s what goes into this pumpkin soup:
I debated this one for a bit, but here is what I ultimately decided- canned pumpkin is easier.
For me, I have onions, carrots, and sweet potatoes at our house but having a whole pumpkin is rare. In the Fall, yes we pick lots of them but they are for carving and our porch. So I made this recipe with canned pumpkin because it just works best for me.
But! You can absolutely used chopped pumpkin for this recipe. All you would do is add the chopped pumpkin at the same time as the onion, carrot, and sweet potato. Everything else is exactly the same.
If I say the words brown butter and you immediately start to salivate, then you already know this drizzle is going to taste incredible. If you have never had brown butter, you need to stop what you are doing and make it right now. It’s the most pure buttery, nutty, sweet, flavor you can imagine.
I upped the brown butter game by adding real Rodelle Vanilla Bean to the brown butter. The vanilla flavor in the brown butter paired with the pumpkin soup is what Fall dreams are made of. Warm, cozy, sweet, savory and pure comfort.
Brown butter is simple to do, but does require a close eye. All you do is melt butter over medium heat and wait. The butter will start to foam and crackle. Watch carefully for the fam to go away and the crackling sound to stop. The butter will turn a dark color and smell incredible. Careful not to let it go too long because it can turn from brown to burnt quickly.
Once you are ready to eat a delicious bowl of pumpkin soup, you can drizzle a little bit of heavy cream followed by a drizzle of the Vanilla Bean Brown Butter. I tend to go heavy on the brown butter.
It’s absolutely delicious all by itself, but I also love to dip a crusty bread into the soup. Perfect pair.
Check out this amazing soup recipe and video below and let me know what you think!
Be sure to check out some of my other favorite soup recipes!
A simple, one pot soup recipe filled with creamy pumpkin plus all the classic Fall flavors. A rich Vanilla Bean Brown Butter drizzled over top. Delicious comfort food!
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 vanilla bean, scraped (or 1 teaspoon vanilla extract)
heavy cream for topping
1. 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.
2. Add the brown sugar, cumin, nutmeg, ginger, salt, pepper, and Rodelle Vanilla extract. Stir together and cook for another 3-5 minutes.
3. 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.
4. 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.
5. 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.
6. 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!