Pumpkin Soup with Brown Butter

I feel like I'm constantly on the hunt for Pumpkin soup that is flavorful and not full of cream. This soup was full of flavor, an assortment of vegetables, herbs, and just a dollop of creme fraiche and a swirl of brown butter, which added tremendous flavor. The only problem, once again, was the fact that I don't have my blender or food processor here in Boise, so I had to use canned pumpkin and leave my vegetables finely minced. In the future, I'd love to try it with a fresh baked pumpkin with sage.

I loved how this soup was completely savory, no hint of sweetness or even spices that remind you of sweet pumpkin (cinnamon, ginger) just a hint of fresh nutmeg at the end. I also am so glad that I have gotten over my fear of butter consumption. Funny, it never bothers me when I eat cookies, but excess butter in my food makes me feel like I'm over-indulging. However, I did cut back the amount from the recipe.

Pumpkin Soup with Brown Butter and Creme Fraiche

adapted from Williams-Sonoma

1 28 oz. can pumpkin puree
1 sprig of fresh sage leaves
4 tbsp. butter
1 leek, white and green parts, finely minced
2 carrots, peeled and finely minced
2 shallots, finely minced
1 small yellow onion, finely minced
6 garlic cloves, finely minced
6 c. vegetable stock
1 bouquet garni (4 parsley sprigs, 4 thyme sprigs, 1 bay leaf, tied in cheesecloth)
1/2 c. creme fraiche
Freshly grated nutmeg, for serving
Kosher salt and black pepper

In a Dutch oven over medium heat, melt 2 tbsp. butter.
Add leek, carrots, shallots, onions, season with salt and pepper.
Cook, stirring often, until vegetables are tender, about 10 minutes.
Add garlic, stir and cook for about a minute.
Add the pumpkin puree, stock, bouquet garni, stir and taste, adjust seasonings.
Cover and simmer for 20 minutes, remove the bouquet garni.
Blend soup in batches, if desired.
Heat a small saucepan over medium-low heat, add 2 tbsp. butter, cook and swirl until butter begins to brown and smells nutty, about 3-4 minutes.
Ladle soup into bowls, top with a dollop of creme fraiche, swirl in a bit of the butter, and grate fresh nutmeg on top, serve immediately.