pumpkin soup with parsley, in a bowl

Pumpkin Soup with Caramelized Pecans

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Enjoy the fall and pumpkin season with this delicious warm meal!

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Ingredients:

  • 2 pounds pumpkin
  • 2 white onions, finely chopped
  • 2 medium size carrots
  • 30 g ginger
  • 950 ml vegetable stock
  • 130 ml coconut milk
  • Organic Extra Virgin Olive Oil
  • Himalayan sea salt and pepper to taste
  • Parsley

Caramelized Pecan Ingredients:

  • 100 grams pecans (roughly chopped)
  • 1Tbs maple syrup
  • Half tsp cinnamon

Directions

  1. Deseed, peel, and roughly chop the pumpkin.
  2. Peel and chop the onions and carrots.
  3. Peel and finely grate the ginger.
  4. Put the pumpkin, onion, carrot, ginger, and some olive oil in a large saucepan and sauté until soft.
  5. Add the stock, coconut milk, and season with salt and pepper.
  6. Bring to a boil and simmer for about 40 minutes.
  7. Puree the soup in a blender or with a hand blender (add more water if needed).
  8. Serve with caramelized pecans and parsley.

Caramelized Pecans Directions

The easiest way to caramelize pecans is by roasting nuts in a maple syrup coating.

  1. Preheat the oven to 190*C (375*F).
  2. In a bowl combine together roughly chopped pecans, maple syrup, and cinnamon till nuts are fully coated.
  3. Line baking sheet with parchment paper.
  4. Transfer pecans to the baking sheet and bake them for 12-15 min, stirring them at 6-7 minutes.
  5. Remove from the oven and allow to cool down.
  6. Add to the top of the pumpkin soup.

Bon appetite!