Roasted Pumpkin Soup With Brown Butter and Thyme Recipe

Roasted Pumpkin Soup With Brown Butter and Thyme Recipe
11 Ingredients
  • 1 medium sugar pumpkins or kabocha squash, about 4 1/2 pounds total
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and 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
Nutrition
280
14% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

28% 18

Saturated

43% 9

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 26

Carbs (net)

- 23

Fiber

12% 3

Sugars

- 9

Sugars, added

- 4

Protein

12% 6

Cholesterol

12% 35

Sodium

31% 736

Calcium

9% 87

Magnesium

13% 51

Potassium

16% 562

Iron

14% 3

Zinc

4% 1

Phosphorus

14% 96

Vitamin A

17% 153

Vitamin C

36% 21

Thiamin (B1)

13% 0

Riboflavin (B2)

16% 0

Niacin (B3)

17% 3

Vitamin B6

17% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

29% 23
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