Curried Pumpkin Soup with Croutons and Brown Butter Sage


Fall is here!!! OK – maybe I’m a little late to the party but its been a little crazy since starting school so I apologize for that but I am back and ready for fall! I think we all know why this season is so special, but just in case any of us are not quite sure or have forgotten and need a little refresher, I’ve complied a list of the Top 10 Best Fall Things (you’re welcome):

  1. Boots. Duh.
  2. Sweaters. DUH.
  3. Pumpkin Spice Lattes. OK – truth be told I don’t even like these (I know, I’m the worst) but I get so excited seeing them up on the Starbucks menu because FALL!!!
  4. Fall TV is back. Is anyone else watching Nashville? Stop what you’re doing right now and watch the Pilot. Then, can we talk about it please? I am ob-sessed.
  5. Football. Can someone please show this to my boyfriend so I can get some points?
  6. Halloween. I think I’m going to be a deer. Is this a dumb idea? Do you have a better idea? I promise won’t steal it.*
  7. Thanksgiving. Spending time with the fam? Check. Eating until you can’t move? Check. Everyone going around the table saying what we’re thankful for and my sister Candy crying before anyone even says anything? Check. I love the holidays. 
  8. Snuggling cause its cold outside. Also, can someone show this one to my boyfriend, too? Per the same reason as above.
  9. Leaves changing. OK maybe this is notsomuch in San Francisco. I’m pretty sure the one tree on my street isn’t doing much of anything but somewhere there are more trees and they change colors and just let me have this one, OK?
  10. Pumpkins. Particularly in this form. Or this one. Or better yet, these ones. And speaking of that…Curried Pumpkin Soup with Croutons and Brown Butter Sage!!!

*This is a lie.





Pumpkin spoon

Pumpkin Soup

1 pumpkin pie pumpkin (about 2lbs)
1 teaspoon curry powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon chili powder (optional)
1 tablespoon olive oil
1 teaspoon pepper
2 cups vegetable broth
1 cup milk
Splash of heavy cream

1 french baguette

Brown Butter Sage Leaves
Brown Butter*
6 sage leaves

*I used this brown butter recipe, because it is incredibly easy to follow. It has step by step instructions AND pictures. It looks easy, right? Think again:)

Make the soup

  1. Preheat the oven to 400 degrees. Slice open the pumpkin and scoop out the gross, stringy pumpkin guts. Slice into chunks.
    Put the pumpkin pieces skin side down in a roasting pan, and sprinkle with curry powder (more than a teaspoon if you like it a bit spicier!), nutmeg, salt, pepper and olive oil. Roast for 20 minutes.
  2. Put the pumpkin pieces skin side down in a roasting pan, and sprinkle with curry powder (more than a teaspoon if you like it a bit spicier!), nutmeg, salt, pepper and olive oil. Roast for 20 minutes.
  3. Carefully remove the pumpkin from the oven, and wait for it to cool for a few minutes until you can handle it without burning yourself. Scrape the pumpkin flesh from the skin or peel it off (I used a combination of these methods. For some pieces the skin peeled right off, others needed a fork/knife method.)
  4. Roughly chop the pumpkin pieces and add them to a blender or food processor, with the broth, milk, and cream. If you’d like your soup creamier, add in more cream. I used a combinator of broth, milk and cream to cut down on the fat, but feel free to remove the broth all together and just use milk and cream!
  5. Blend until smooth, and then transfer to a pot on the stove to keep warm.

Make the croutons

  1. Preheat the oven to 350 degrees. Hand tear or roughly chop the bread in to 1inch squares.
  2. Drizzle with olive oil, salt and pepper.
  3. Bake for 8-10 minutes, until golden brown and crunchy.

Make the sage leaves

  1. Make the butter using this recipe or your favorite brown butter recipe.
  2. Add the sage leaves in to the brown butter while it still warm on the stove. Saute for 30 seconds on each side, being careful not to burn them.
  3. Add the croutons and sage leaves to the soup, and get your fall on.

Pumpkin soup

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