Decadent browned butter sauce is an optional topping for this hearty, wholesome soup from Guiding Stars that puts you wintered over pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature.
Brown Butter Pumpkin Soup
1 medium sugar pumpkin, roasted and cooled
2 tablespoons extra-virgin olive oil
8 whole stems thyme
1 tablespoon picked thyme leaves
3 tablespoons unsalted butter (Optional)
2 large leeks, quartered lengthwise and finely chopped
1 small yellow onion, finely sliced
1 quart low-sodium vegetable stock
2 bay leaves
2 tablespoons maple syrup
1 tablespoon juice from 1 lemon
1. Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add stock and maple syrup and bring to a simmer.
2. Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems. Puree soup until completely smooth.
3. (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.