Pumpkin Soup for the Soul

Posted by Curious Elixirs on
A photo of a glass on a wooden tabletop. It is filled with a pale orange beverage, served over a large ice cube and garnished with orange peel. To the left of the glass is a bottle of Curious Number 2. To the right is a bowl of pumpkin soup.

This recipe from incredible food photographer Swarnika Prakash is perfect for a cozy night in. Topped with brown butter and crispy sage, this delectable pumpkin soup pairs wonderfully with the Dark & Stormy Curious No. 2.

And if it happens to be snowing outside and you're sitting next to a roaring fire? Even better.

What you'll need

A photo of a bowl of pumpkin soup sitting in front of two bottles of Curious Number 2, as well as two glasses containing the same drink, garnished with orange peels.
For the soup:
  • 1 medium pumpkin (about 4 cups puree)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)
For the Brown Butter and Crispy Sage:
  • 1/2 cup unsalted butter
  • Fresh sage leaves

What you'll do

  1. Preheat oven to 425F.
  2. Roast pumpkin for 30-40 minutes.
  3. Let pumpkin cool, then scoop out the flesh.
  4. In a large pot, add olive oil and sauté onions and garlic until translucent.
  5. Add pumpkin, cinnamon, nutmeg, salt, and pepper.
  6. Pour in broth. Simmer for 15-20 minutes.
  7. Puree mixture until smooth.
  8. Stir in optional heavy cream.
  9. In a pan, heat butter on low heat until brown.
  10. Add sage leaves, fry until crispy.
  11. Ladle soup into bowls, drizzle with brown butter, and garnish with crispy sage.

Paired with the zesty zing of Curious No. 2, this velvety soup really hits the spot. A cold winter's night? Never heard of her.

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