Creamy Roasted Pecan and Pumpkin Delight
This Creamy Roasted Pecan and Pumpkin Delight is a luxurious and heartwarming soup perfect for the chillier months. Infused with the rich, nutty flavor of roasted pecans and the warm, earthy notes of pumpkin, this soup is both comforting and elegantly sophisticated. Ideal as a starter for Thanksgiving, Christmas, or any festive gathering, it balances creamy goodness with a hint of thyme and a touch of white pepper for a delightful finish. Your guests will be enchanted by its velvety texture and the surprising depth of flavor, making it an instant favorite for any holiday dinner table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Yellow Onion
1 (Quartered)
Pecan Halves
1/2 cup (Toasted)
Garlic Clove
1 (Fresh)
Chicken Stock
6 cups (N/A)
Canned Pumpkin Puree
2 1/4 cups (Or fresh pumpkin)
Salt
1 1/2 teaspoons (N/A)
Dried Thyme Leaves
1/2 teaspoon (N/A)
White Pepper
1/2 teaspoon (N/A)
Butter
N/A (For sautéing)
Cream
1/2 cup (N/A)
Fresh Ground Nutmeg
1 pinch (N/A)
Parsley
To garnish (Fresh sprigs)
Instructions
1
Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant and lightly golden brown. Remove from oven and let cool.
2
In the work bowl of your food processor fitted with a metal blade, add the quartered onion, roasted pecans, and garlic clove. Pulse until the mix is finely chopped.
3
In a large saucepan, melt a tablespoon of butter over medium heat. Add the onion, pecan, and garlic mixture. Sauté for 5-8 minutes, or until the onions are translucent and the pecans are lightly browned.
4
Pour in the chicken stock and add the pumpkin puree, salt, thyme, nutmeg, and white pepper. Stir well to combine and bring the mixture to a gentle simmer.
5
Lower the heat and let the soup simmer uncovered for about 20 minutes, allowing all the flavors to meld beautifully.
6
Remove the saucepan from heat and stir in the cream until fully incorporated.
7
Ladle the soup into pre-heated bowls and garnish each serving with a sprig of fresh parsley.
8
Serve immediately and enjoy the cozy flavors of fall!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Roasted Pecan and Pumpkin Delight.
How long should I toast the pecans?
The pecans should be toasted for 8-10 minutes at 350°F (175°C) until fragrant and golden brown.
Can I use fresh pumpkin instead of canned?
Yes, you can use either 2 1/4 cups of canned pumpkin puree or fresh pumpkin.
What type of stock is used in this recipe?
The recipe calls for 6 cups of chicken stock.
What equipment do I need to chop the pecans and onions?
A food processor fitted with a metal blade is recommended for finely chopping the roasted pecans, onions, and garlic.
How long should the soup simmer?
The soup should simmer uncovered for about 20 minutes to allow the flavors to meld.
What spices are used for seasoning?
The seasoning includes salt, dried thyme leaves, nutmeg, and white pepper.
When should the cream be added to the soup?
Add the cream at the very end, after removing the saucepan from the heat, and stir until fully incorporated.
What is the suggested garnish for this pumpkin soup?
Each serving should be garnished with a sprig of fresh parsley.
Is this recipe suitable for Thanksgiving?
Yes, it is described as an ideal starter for Thanksgiving, Christmas, or any festive gathering.
What type of onion is required?
The recipe requires one yellow onion, quartered before processing.
How much butter is used for sautéing?
One tablespoon of butter is used to melt in the saucepan for sautéing the vegetables and pecans.
What is the flavor profile of this soup?
It features a rich, nutty flavor from roasted pecans combined with warm, earthy notes of pumpkin and a hint of thyme.
What kind of pepper is used in this recipe?
The recipe specifically calls for 1/2 teaspoon of white pepper.
How much pumpkin puree is needed?
You will need 2 1/4 cups of pumpkin puree.
How much salt is recommended?
The recipe calls for 1 1/2 teaspoons of salt.
Should the soup be covered while simmering?
No, the instructions state the soup should simmer uncovered.
What are the primary ingredients in the sautéed mixture?
The sautéed mixture consists of quartered yellow onion, roasted pecan halves, and a garlic clove.
What is the texture of this soup?
The soup is described as having a velvety and creamy texture.
Can I serve this soup immediately?
Yes, it is best served immediately in pre-heated bowls to enjoy the cozy fall flavors.
How many garlic cloves are used?
One fresh garlic clove is used in the recipe.
What is the oven temperature for roasting the pecans?
The oven should be preheated to 350°F (175°C).
What type of pecans should I buy?
The recipe uses 1/2 cup of pecan halves.
How much dried thyme is used?
The recipe uses 1/2 teaspoon of dried thyme leaves.
How long do I sauté the onion and pecan mixture?
The mixture should be sautéed for 5-8 minutes until the onions are translucent.
Is this a vegetable-based soup?
While it is a pumpkin-based vegetable soup, it uses chicken stock and cream.
How much cream is used?
The recipe calls for 1/2 cup of cream.
What tags are associated with this recipe?
Tags include pumpkin soup, pecan soup, holiday recipes, and Thanksgiving soup.
How much nutmeg is added?
Only one pinch of fresh ground nutmeg is needed.
What is the final step before serving?
The final step is to ladle the soup into pre-heated bowls and garnish with fresh parsley.