Roasted Pumpkin Soup With Brown Butter and Thyme Recipe | Recipe Cart

Name: Roasted Pumpkin Soup With Brown Butter and Thyme Recipe | Recipe Cart
Ingredients: 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total; 2 tablespoons extra-virgin olive oil; Kosher salt; freshly ground black pepper; 8 whole stems thyme, plus 1 tablespoon picked thyme leaves; 6 tablespoons (3/4 stick) unsalted butter; 2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups); 1 small yellow onion, finely sliced (about 3/4 cup); 1 quart homemade or store-bought low-sodium vegetable or chicken stock; 2 bay leaves; 2 tablespoons maple syrup; 1 tablespoon juice from 1 lemon

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Roasted Pumpkin Soup with brown butter and thyme, perfect for fall. Easy recipe from Serious Eats | Recipe Cart. Enjoy the warmth of this delicious soup!

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Ingredients

1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
2 tablespoons extra-virgin olive oil
Kosher salt
freshly ground black pepper
8 whole stems thyme, plus 1 tablespoon picked thyme leaves
6 tablespoons (3/4 stick) unsalted butter
2 large leeks, white and pale green parts only, quartered lengthwise, and finely chopped (about 1 1/2 cups)
1 small yellow onion, finely sliced (about 3/4 cup)
1 quart homemade or store-bought low-sodium vegetable or chicken stock
2 bay leaves
2 tablespoons maple syrup
1 tablespoon juice from 1 lemon