Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh sage, finely chopped
  • 1/2 tsp (1g) ground nutmeg
  • 2 cans (29 oz / 828g total) pumpkin puree
  • 3 cups (710ml) chicken or vegetable broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (28g) unsalted butter
  • 12-15 whole fresh sage leaves
  • Pinch of flaky sea salt

Instructions:

  1. Place a Dutch oven over medium heat and melt 4 tbsp (57g) of unsalted butter.
  2. Add diced yellow onion and sauté for 5–7 minutes until translucent and soft.
  3. Stir in minced garlic, chopped sage, and nutmeg; sauté for another 2 minutes until fragrant.
  4. Pour in pumpkin puree and stir vigorously to combine with the aromatics.
  5. Slowly whisk in the broth, increase heat to medium-high, and bring the mixture to a gentle simmer.
  6. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
  7. Remove the pot from heat and use an immersion blender to puree the soup until completely smooth.
  8. Stir in heavy cream and season with kosher salt and black pepper.
  9. Melt 2 tbsp (28g) of butter in a small pan, fry whole sage leaves until crispy, and garnish the soup with leaves and a pinch of flaky sea salt.