Yield: 6


prep time: 20 minscook time: 1 hourtotal time: 1 hours and 20 mins


  • 2 small/med edible pumpkins, cut in half + deseeded [save seeds for garnish]
  • 2 med/large onion, roughly diced
  • 4 cloves garlic, roughly diced
  • 3 stalks celery, roughly diced
  • 2 large carrots, roughly diced
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 1 bunch fresh sage
  • 2L chicken stock
  • Sea salt + freshly cracked pepper


  1. Preheat oven to 400.
  2. Cut pumpkins in half and deseed. Wash seeds and set aside for roasting.
  3. Quarter pumpkins, place on a lined pan, skin side down, drizzle with olive oil, and season with salt + pepper.
  4. Bake pumpkins for 45 minutes - 1 hour [or until you can easily pierce the flesh with a fork, and edges start to caramelize].
  5. Heat pan over medium heat with a splash of olive oil + 1 tbsp of butter.
  6. Stir in mirepoix [onions, celery + carrots]. Cook for 15 minutes, until soft. Stir in garlic. Turn down the heat a little and stir occasionally to ensure no burning.
  7. Stir in half a bunch of fresh sage.
  8. Once pumpkin flesh is soft, scoop flesh out and add to mirepoix with 2L of hot chicken stock.
  9. Using an immersion blender, puree soup until smooth.
  10. Simmer on low for another 20 minutes.
  1. Heat small pan over medium heat. Add remaining butter. Stir continuously. Butter will slowly start to change in colour from yellow, to tan, to copper, to brown. Keep stirring until bubbles are gone.
  2. Rip 3-4 leaves of sage into small pieces and add to butter. It will begin to crackle from the heat of the butter. Don't worry! Keep stirring.
  3. When the butter gives off a slight nutty aroma and is brown in colour, remove from heat, and pour into a separate dish to cool. Careful not to burn the butter!
  4. Sediment will collect at the bottom of the pan. This is just from milk solids that cook a little bit faster. You can strain it out if you wish.
  5. Serve soup immediately, drizzle each bowl of soup with sage brown butter and garnish with fresh sage leaves + roasted pumpkin seeds.
  6. Season with salt + pepper. Enjoy!


When making the brown butter, it helps to use a pan with a light coloured bottom. This makes it easier to see the changing colour of the butter.
Created using The Recipes Generator