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Pumpkin Soup


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  • Author: The Kilted Chef
  • Yield: serves 4

Ingredients

Units Scale
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.
  1. 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.
  2. Stir in the pumpkin puree, the broth and the spices along with salt and pepper to taste.
  3. Cook for 5 to 10 minutes, then stir in the coconut milk. Heat through.
  4. 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
  1. Place the pumpkin seeds and pecans into a skillet and heat over medium-high heat until they are fragrant.
  2. Add the salt and cinnamon along with the maple syrup and saute stirring constantly until the maple syrup starts to caramelize.
  3. Place the mixture onto a parchment lined baking sheet and let cool. Crumble before serving.

  • Category: Soup & stews, recipes