Description
A silky, savory pumpkin soup topped with butter-toasted pecans for a contrasting crunch. This warming autumn dish balances earthy sweetness with aromatic garlic and onion.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 32 ounces pumpkin puree
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 cup pecans, chopped
- 1 tablespoon butter (for toasting nuts)
- Salt and black pepper to taste
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add diced onion and cook for 5-7 minutes until translucent, then stir in minced garlic for 1 minute.
- Stir in pumpkin puree and vegetable broth, then bring to a gentle boil.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream and nutmeg, heating through for 2-3 minutes without boiling.
- In a separate skillet, melt 1 tablespoon of butter over medium heat.
- Add pecans to the skillet and toast for 3-5 minutes until fragrant and golden.
- Ladle soup into bowls and top with toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American