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Maple Pumpkin Soup with Candied Pecans and Pumpkin Seeds
Soup:
- 1/2 cup maple syrup
- 1 cinnamon stick
- 1 tsp fresh grated ginger
- 1 large can pumpkin puree ( 751ml)
- 2 cups chicken or vegetable broth
- 1 tbsp chopped fresh thyme
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
- 1 cup full fat coconut milk.
- Place the maple syrup into a pot along with the ginger and cinnamon stick, bring to a boil, reduce to low and simmer for 5 to 10 minutes until reduced by half.
- Stir in the pumpkin puree, the broth and the spices along with salt and pepper to taste.
- Cook for 5 to 10 minutes, then stir in the coconut milk. Heat through.
- Serve with sour cream and candied pecan and pumpkin seeds
Candied Pecan and Pumpkin Seeds
- 1/2 cup salted pumpkin seeds
- 1/2 cup pecans
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup maple syrup
- Place the pumpkin seeds and pecans into a skillet and heat over medium-high heat until they are fragrant.
- Add the salt and cinnamon along with the maple syrup and saute stirring constantly until the maple syrup starts to caramelize.
- Place the mixture onto a parchment lined baking sheet and let cool. Crumble before serving.
- Category: Soup & stews, recipes