Roasted Pecan Pumpkin Soup Recipe

Name: Roasted Pecan Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh yellow onion, quartered; 1/2 cup pecan halves; 1 fresh garlic clove; 6 cups chicken stock; 2 1/4 cups canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin; 1 1/2 teaspoons salt; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon white pepper; butter; 1/2 cup cream; 1 pinch fresh ground nutmeg; parsley

Servings: persons

1 fresh yellow onion, quartered
1/2 cup pecan halves
1 fresh garlic clove
6 cups chicken stock
2 1/4 cups canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon white pepper
butter
1/2 cup cream
1 pinch fresh ground nutmeg
parsley

1
In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
2
Transfer mixture to a large saucepan over medium heat.
3
Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
4
Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
5
Bring to a simmer.
6
Reduce heat to low and simmer, uncovered, for about 20 minutes.
7
Stir in cream.
8
Pour into pre-heated soup bowls.
9
Garnish with parsley sprigs.
10
Enjoy!

952

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 fresh yellow onion, quartered, 1/2 cup pecan halves, 1 fresh garlic clove, 6 cups chicken stock, and more.

Yes, Roasted Pecan Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pecan Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions