Roasted Pecan Pumpkin Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A classic Fall-Winter Pumpkin Soup with creamy and nutty flavors. This soup is a perfect prelude to a Thanksgiving, Christmas or other Holiday Dinner. Canned pumpkin works well...your dinner guests will never guess that the pumpkin isn't fresh! Ingredients:
1 fresh yellow onion, quartered |
1/2 cup pecan halves |
1 fresh garlic clove |
6 cups chicken stock |
2 1/4 cups canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin |
1 1/2 teaspoons salt |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon white pepper |
butter |
1/2 cup cream |
1 pinch fresh ground nutmeg |
parsley |
Directions:
1. In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
2. Transfer mixture to a large saucepan over medium heat.
3. Saute with butter until onions are opaque and pecans are light brown - 5 to 8 minutes.
4. Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
5. Bring to a simmer.
6. Reduce heat to low and simmer, uncovered, for about 20 minutes.
7. Stir in cream.
8. Pour into pre-heated soup bowls.
9. Garnish with parsley sprigs.
10. Enjoy!
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