Ingredients:

  • 1 medium pumpkin (about 3-4 lbs / 1.3-1.8 kg), halved, seeded, and pulp removed
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • Fresh sage leaves, chopped (for garnish)
  • 4 tablespoons unsalted butter (55g)
  • 4 cups crusty bread, cut into 1/2-inch cubes (about 150g)
  • 1/4 cup fresh sage leaves, roughly chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven, toss pumpkin with olive oil, roast until tender.
  2. Sauté onion and garlic in a pot until softened.
  3. Add roasted pumpkin pulp and vegetable broth to the pot. Bring to a simmer and cook to blend flavors.
  4. Blend the soup until smooth using a blender or immersion blender. Be careful when blending hot liquids!
  5. Stir in heavy cream, nutmeg, cinnamon, salt, and pepper. Taste and adjust seasoning.
  6. Melt butter in a saucepan over medium heat until it browns and smells nutty. Watch carefully to prevent burning.
  7. Toss bread cubes with brown butter and sage, then toast in the oven until golden brown and crispy.
  8. Ladle soup into bowls, top with brown butter croutons and fresh sage.