Roasted Pecan Pumpkin Soup

READY IN: 50mins
Recipe 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!

Top Review by 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.

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!

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