ROASTED PECAN PUMPKIN SOUP
A classic Fall-Winter Pumpkin Soup with creamy and nutty flavors. This soup is a perfect prelude to a Thanksgiving, Christmas or other Holiday Dinner. Canned pumpkin works well...your dinner guests will never guess that the pumpkin isn't fresh!
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
- Transfer mixture to a large saucepan over medium heat.
- Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
- Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
- Bring to a simmer.
- Reduce heat to low and simmer, uncovered, for about 20 minutes.
- Stir in cream.
- Pour into pre-heated soup bowls.
- Garnish with parsley sprigs.
- Enjoy!
Nutrition Facts : Calories 181.5, Fat 11.4, SaturatedFat 4, Cholesterol 22, Sodium 865.1, Carbohydrate 14.9, Fiber 2.8, Sugar 6, Protein 6.4
PUMPKIN AND PECAN PIE
Whenever we have family gatherings during the holidays, this is one of the favorite desserts. It's a nice variation on traditional pumpkin pie.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine brown sugar, cinnamon and salt. Add pumpkin, eggs, corn syrup and vanilla; beat well. Pour into the pastry shell. Sprinkle with chopped pecans. Place pecan halves around the outer edge of filling. Bake at 425° for 15 minutes. Reduce the heat to 350°; bake 25 more minutes or until a knife inserted in the center comes out clean. Cool. Serve with whipped cream if desired.
Nutrition Facts :
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
PUMPKIN TART WITH PECAN CRUST
My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.
Provided by Jen
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 16
Steps:
- Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
- Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
- Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
- Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
- Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g
PUMPKIN SOUP WITH PECANS
There are two kinds of pumpkins-those intended for carving jack-o'-lanterns, and those that are usually smaller and rounder, with thick, fleshy skins, which are intended for pumpkin pies. Either kind of pumpkin is suitable for soup, though you may need to drain the jack-o'-lantern's cooked flesh to concentrate the pulp. In the convection oven, you can roast the pumpkin to make pumpkin puree. See the Note below.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a small soup pot over medium heat and add the onion. Cook, stirring, until the onion is tender and translucent, 4 to 6 minutes.
- Add the chicken broth and pumpkin puree and simmer, stirring occasionally, for 10 to 12 minutes. Put the puree in a blender and blend until smooth. Add the nutmeg and salt to taste; stir in the cream. Serve hot or chilled, topped with more cream and toasted pecans.
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Reviews 2Category SoupCuisine AmericanTotal Time 1 hr 15 mins
- In a large pot combine the pumpkin puree, water, chicken bouillon cubes, minced dried onion, milk, and nutmeg.
- Once the soup is at a rolling boil, add the rue (see directions for making the rue in the notes of the recipe card).
- After the rue has been added, allow the soup to continue to boil for another ten minutes or so, stirring frequently.
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