Brown Butter Pumpkin Soup - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Decadent browned butter sauce is an optional topping for this hearty, wholesome soup that puts your wintered over (or fresh!) pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature.

Tip: You can swap in canned pumpkin puree (about two cans) if fresh pumpkins aren’t in season!


  • 2 Tbsp. extra-virgin olive oil
  • 2 large leeks, quartered lengthwise and finely chopped
  • 1 small yellow onion, finely sliced
  • 1 quart low-sodium vegetable broth
  • 2 Tbsp. maple syrup
  • 1 medium sugar pumpkin, roasted and cooled
  • 2 bay leaves
  • 8 whole stems thyme
  • 3 Tbsp. unsalted butter (optional)
  • 1 Tbsp. picked thyme leaves
  • 1 Tbsp. lemon juice


  1. Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add broth 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.
Nutritional analysis per serving: Calories 80; Total Fat 3.5g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 70mg (3% DV); Total Carbohydrate 12g (4% DV); Dietary Fiber 1.5g (4% DV); Total Sugars 6g; Includes 3g Added Sugars (6% DV); Protein 1g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 4% DV; Vitamin A 35% DV; Manganese 15% DV; Copper 10% DV.
Recipe by Guiding Stars at
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