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
210
11% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

21% 14

Saturated

32% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 17

Fiber

9% 2

Sugars

- 6

Sugars, added

- 3

Protein

9% 4

Cholesterol

9% 26

Sodium

23% 552

Calcium

7% 65

Magnesium

9% 38

Potassium

9% 422

Iron

11% 2

Zinc

4% 0

Phosphorus

10% 72

Vitamin A

13% 115

Vitamin C

18% 16

Thiamin (B1)

12% 0

Riboflavin (B2)

16% 0

Niacin (B3)

15% 2

Vitamin B6

19% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

14% 17
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