Roasted Pumpkin Soup With Brown Butter and Thyme Recipe
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Category
Soups and Stews
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Cusine
American
What do you need?
How to make?
Ingredients
1 medium pumpkin, peeled and cut into cubes
2 tablespoons olive oil
Salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
4 cups vegetable broth
1/4 cup heavy cream
2 tablespoons butter
2 sprigs fresh thyme leaves, plus more for garnish
1/4 teaspoon nutmeg
Directions
Adjust oven rack to lower-middle position and preheat oven to 375 degrees 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.