Pumpkin Soup with Vanilla Bean Brown Butter Drizzle
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!
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 vanilla bean, scraped (or 1 teaspoon vanilla extract)
heavy cream for topping
Instructions
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!