Cream of Pumpkin Soup Topped with Curried Pecans
Creamy and delicious with a delightful crunch of nuts, this sweet and
spicy soup is a great way to begin Thanksgiving dinner. The curry flavor
gets the meal off to a rousing start. It signals that this isn’t your
run-of-the mill Thanksgiving dinner. It’s also a great way to enjoy
pumpkin at the beginning and end of the meal with two wildly contrasting
flavors in a curried soup and a sweet and luscious dessert. This recipe
is from Quick-Fix Vegetarian.
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons curry powder
1 (15-ounce) can pumpkin puree
2 cups vegetable broth
2 tablespoons pure maple syrup
Salt and freshly ground black pepper
1/4 cup pecan pieces
1 (14-ounce) can unsweetened coconut milk
Preheat the oven to 375° F.
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.
Add 1 tablespoon of the maple syrup and season to
taste with salt and pepper.
Simmer for 10 minutes to allow flavors to
develop, stirring occasionally.
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.
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.
Stir back into the pot.
Return the soup to the stovetop, turning the
heat to low.
Whisk in the coconut milk, taste to adjust seasonings.
until hot, do not boil.
Serve the soup garnished with the pecans.
Your question and comments are welcome