Total Time
50mins
Prep 20 mins
Cook 30 mins

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 Nutrition

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!
Most Helpful

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.

Lalaloob December 03, 2008