Introduction by Katelyn Bloomquist | Recipe by Shelly Westerhausen Worcel
Something about fall insists we trade our busy calendars for comfort—and at Midwest Design, we won’t argue. For some, that comfort starts with pulling out your favorite Le Creuset, inviting over the few friends who love you hardest, and settling into the kind of conversation that warms you from the inside out—just like what’s in your bowl.
A host’s ultimate secret weapon, soup is inherently generous. It’s low-stress and high-reward—stretching to feed a crowd, welcoming make-ahead ease, and asking for little more than a thick slice of sourdough and even better company. With soup at the center, hosting becomes less about perfection and more about connection, contentment, and that extra ladleful of creamy goodness you’d be foolish to refuse.
Nourishing enough to stand as the main event, this pumpkin and white bean soup—finished with a delectable brown butter sage drizzle—is one to keep in your fall rotation. Keep it casual with tiny glasses for “soup shooters,” or better yet, host a soup swap where everyone brings a pot to share and “Can you send me this recipe?” flows as freely as second helpings. –KB
Pumpkin and White Bean Soup With Brown Butter Sage
Makes 4-6 servings as a main dish or 16 as a starter
Aside from its irresistible fall flavors, there are a couple things that make this soup so special. First up, it uses canned pumpkin, which cuts down on the prep. Second, the white beans add creaminess and protein without altering the flavor too much. This soup is delicious on a cool fall or winter night served as a meal with some crusty bread or as a soup shooter at your holiday gathering. –SWW
For the Soup
2 tablespoons unsalted butter
2 white onions, diced
1 tablespoon fresh rosemary, or 2 teaspoons dried
2 garlic cloves, minced
1 teaspoon curry powder
½ tablespoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon grated nutmeg
Pinch of ground cloves
2 tablespoons maple syrup
⅓ cup apple cider
4 cups homemade vegetable broth or store-bought low sodium vegetable broth
2 15.5-ounce cans white beans, such as cannellini or great Northern, drained and rinsed
2 15-ounce cans pumpkin purée
For the Brown Butter Sage
2 tablespoons unsalted butter
12 fresh sage leaves, rinsed and patted dry
1. In a large Dutch oven or stockpot over medium heat, melt the butter. Add the onions and cook until very soft and translucent (10-12 minutes). Add the rosemary, garlic, curry powder, salt, pepper, nutmeg, and cloves and sauté until fragrant (30 seconds). Add the maple syrup and cook until mostly absorbed (3-5 minutes). Add the cider and cook, stirring often, until reduced by half (2-3 minutes).
2. Add the vegetable broth, beans, and pumpkin and bring to a boil over high heat. Lower the heat to medium-low and simmer for 15 minutes to develop the flavor. Remove from the heat and use an immersion blender to blend until smooth. Let cool enough to taste and season with salt and pepper.
3. Meanwhile, make the brown butter sage. In a small skillet over medium heat, melt the butter. Let the butter sizzle, swirling the pan around, until it is golden brown and nutty smelling. Remove from the heat and add the sage leaves. (Be certain they are dry—they might splatter the butter if wet.) Toss the sage in the butter to coat.
4. Divide the soup among serving bowls or small glasses, and top each with a spoonful of brown butter and the sage.
Find more recipes in Real Food
For more soup recipes, read the original, full-length feature in the Fall 2024 edition of Real Food—available online at lundsandbyerlys.com.
Recipe and photos from “Every Season Is Soup Season: 85+ Super-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy” by Shelly Westerhausen Worcel. © 2023 Reprinted with permission from Chronicle Books.
