Roasted Pumpkin Soup with Brown Butter and Thyme
Need a gluten free soup? Roasted Pumpkin Soup with Brown Butter and Thyme could be an excellent recipe to try. One portion of this dish contains about 5g of protein, 17g of fat, and a total of 259 calories. For $1.3 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Serious Eats has 27 fans. Autumn will be even more special with this recipe. Head to the store and pick up lemon juice, leeks, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours. With a spoonacular score of 45%, this dish is pretty good. Similar recipes are Pumpkin Ravioli with Roasted Garlic Brown Butter, Chestnut Pumpkin Soup With Sage Brown Butter, and Roasted Broccoli Gruyere Cheese Soup with Brown Butter Croutons.
Servings: 6
Ingredients:
2 bay leaves
1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
Kosher salt and freshly ground black pepper
2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)
1 tablespoon juice from 1 lemon
1 quart homemade or store-bought low-sodium vegetable or chicken stock
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
8 whole stems thyme, plus 1 tablespoon picked thyme leaves
6 tablespoons (3/4 stick) unsalted butter
1 small yellow onion, finely sliced (about 3/4 cup)
Equipment:
chefs knife
cleaver
oven
baking sheet
aluminum foil
dutch oven
pot
sieve
blender
frying pan
bowl
ladle
Cooking instruction summary:
Procedures 1 Adjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use. Rub pumpkins on all surfaces with oil and season with salt and pepper. Place cut-side-down on a foil-lined rimmed baking sheet and place in oven. Scatter whole thyme stems on top. Roast until completely tender, flipping halfway through cooking, 1 to 1 1/2 hours total. Remove from oven and let rest until cool enough to handle. 2 Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add leeks and onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add stock and maple syrup and bring to a simmer. 3 Using a large spoon, scoop flesh out of pumpkin and add it to the pot. Discard stem and skins. Let simmer for 15 minutes longer, then remove bay leaves and discard. 4 Puree soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper. 5 To serve, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute. Remove from heat and add remaining tablespoon thyme leaves (they'll crackle as they hit the hot butter). Add lemon juice and season brown butter to taste with salt. 6 Ladle soup into serving bowls and drizzle with thyme brown butter. Serve immediately
Step by step:
1. Adjust oven rack to lower-middle position and preheat oven to 375°F. Split pumpkins in half with a heavy chef's knife or cleaver. Scoop out the seeds and discard or save for another use. Rub pumpkins on all surfaces with oil and season with salt and pepper.
2. Place cut-side-down on a foil-lined rimmed baking sheet and place in oven. Scatter whole thyme stems on top. Roast until completely tender, flipping halfway through cooking, 1 to 1 1/2 hours total.
3. Remove from oven and let rest until cool enough to handle.
4. Meanwhile, melt 2 tablespoons butter in a large Dutch oven over medium-high heat.
5. Add leeks and onion and cook, stirring frequently, until softened but not browned, about 4 minutes.
6. Add stock and maple syrup and bring to a simmer.
7. Using a large spoon, scoop flesh out of pumpkin and add it to the pot. Discard stem and skins.
8. Let simmer for 15 minutes longer, then remove bay leaves and discard.
9. Puree soup in a blender in batches until completely smooth, straining through a fine mesh strainer to catch any particles or fibers. Season soup to taste with salt and pepper.
10. To serve, heat remaining four tablespoons butter in a small skillet over medium heat, swirling constantly, until foam subsides and butter takes on a deep brown color with a nutty aroma, about 1 minute.
11. Remove from heat and add remaining tablespoon thyme leaves (they'll crackle as they hit the hot butter).
12. Add lemon juice and season brown butter to taste with salt.
13. Ladle soup into serving bowls and drizzle with thyme brown butter.
14. Serve immediately
Nutrition Information:
covered percent of daily need
