Roasted Pecan Pumpkin Soup

Submitted by GREG IN SAN DIEGO

"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!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 8

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!

Reviews

[Lalaloob]

I "always" love how you include either chilled plates and forks and, in this case, warm soup bowls. Such an overlooked essential. Soup was perfection - truly - but I added cream to my pot making this soup, your choice, - (might have been an oversight since you added cream in directions) ... A crowd pleaser - Hmmmmmmmm.