Photo: Cala
Pumpkin Soup with Brown Butter and Crème Fraîche
15 ingredients
Serves 6.
openrecipes
This warming autumn soup is the creation of Chef Marjorie Taylor, who runs the Cook’s Atelier in Burgundy. She finishes the soup with a drizzle of brown butter, which adds a nutty richness.
Estimated Nutrition (whole recipe, rough)
321
Calories
3g
Protein
26g
Fat
22g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large pumpkin, about 3 lb.
- 2 Tbs. extra-virgin olive oil
- Fleur de sel and freshly ground pepper, to taste
- 2 large fresh sage sprigs
- 8 Tbs. (1 stick) unsalted butter
- 1 leek, white and light green portions, chopped
- 2 carrots, chopped
- 2 shallots, chopped
- 1 small yellow onion, chopped
- 6 garlic cloves, peeled and smashed
- 6 cups vegetable stock
- 1 bouquet garni (4 parsley sprigs, 4 thyme sprigs and 1 bay leaf, tied with kitchen twine)
- Crème fraîche for serving
- Freshly grated nutmeg for serving
- Fresh chervil leaves for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes