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


  • 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


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


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.

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