Creamy Pumpkin Soup Topped with Curried Pecans

Written By: KPN - Dec• 08•12
Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Soup
Occasion Christmas, Formal Party, Thanksgiving
Website Embrace Your Wellness

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 tablespoons curry powder
  • 15 oz pumpkin, pureed
  • 2 cups low-sodium vegetable broth
  • 3 tablespoons pure maple syrup
  • 1-2 pinch Sea salt and freshly ground black pepper (to taste)
  • 1/4 cup pecan pieces
  • 14fl oz can unsweetened coconut milk

Note

This is one of the many delicious recipes found at Embrace Your Wellness - read more here.

Directions

Step 1
Preheat the oven to 375 degrees
Step 2
Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth.
Step 3
Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.
Step 4
While the soup is simmering, make the curried pecans. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.
Step 5
Meanwhile, use an immersion blender to puree the soup right in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth.
Step 6
Stir back into the pot. Return the soup to the stove-top, turning the heat to low. Whisk in the coconut milk, taste to adjust seasonings. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Both comments and pings are currently closed.

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: