Next Post
Browned Butter Pecan Chocolate Chip Cookies.
This post may contain affiliate links, please see our privacy policy for details.
{This post is sponsored by Diamond Of California}
If there is one soup you need to make this November, it’s got to be this Cream of Pumpkin Soup with Maple Pecans.
When I think of November, and certainly Thanksgiving, I think of two things, turkey and pumpkin. I know, so typical. But I recently learned I am no different from most when it comes to Thanksgiving, I love a traditional meal filled with classic turkey, plenty of sides, a creamy soup, and pie…of course.
You see, I did a poll on Instagram stories the other week, asking whether a traditional Thanksgiving meal was preferred or something a little different…traditional won by a landslide.
Currently, I am all about this pumpkin soup.
It’s sweet, creamy, and topped with the most delicious maple pecans (possibly the best thing to ever be put on top of soup). I served the pumpkin soup inside little roasted sugar pumpkins and the cuteness of this soup has me so excited. Hey, I always say, presentation is just as important as taste!
The base of this pumpkin soup is very simple, but I did do something that might throw some of you off just a smidge.
The recipe starts off by simmering some real maple syrup and a cinnamon stick together. I know that using maple in a savory recipe like pumpkin soup may seem somewhat odd, but trust me, it makes for the most satisfying pumpkin soup. I’ve found that pumpkin soup can often be a bit bland. Adding in a little maple syrup and a touch of cinnamon brings out the sweetness in the pumpkin. And when paired with the cream? Well it all balances out and creates the best pumpkin soup.
As you guys know, I’m all about toppings, but especially when it comes to a cream based soup, I just think they need a little texture and toppings are the way to go.
The maple pecans that go atop this soup are everything. They complete the recipe, adding a final touch of sweetness and a nice crunch. I’m even more excited about the pecans because I used Diamond of California Heirloom Pecans.
For the first time ever, Diamond of California is reviving a selection of increasingly rare varieties of nuts that existed long before the conventional growing methods that have dominated the agricultural industry. These heirloom varieties of nuts have been passed down over generations and possess naturally beautiful irregularities that boast enhanced flavor and distinct texture.
The heirloom nuts are made with non-GMO ingredients and are available this month in the produce section of various fine retailers as well as on Amazon.com.
You guys, I can’t tell you how delicious these nuts are. The taste is not even comparable to your everyday grocery store nut. I can’t wait to use each variety for upcoming holiday baking (hello to my Pecan Pie Cupcakes and Baked Brie Bites with Honey Pears and Walnuts). And those marcona almonds? Totally putting those on my Harvest Cheese Board from the HBH cookbook.
For more information on Diamond of California, follow along on Instagram and Facebook.
If you plan to make this for your Thanksgiving table this year, here are a few tips.
Roast the pumpkin bowls ahead of time, make the soup, then just warm both before serving. The roasted pumpkin bowls can be warmed in the oven, but they don’t need to be piping hot, as the soup will warm them up.
You can also make the pecans and sourdough pangrattato a couple of days in advance to save time on Thanksgiving Day. And of course, if you want to make this completely vegetarian, you can omit the prosciutto. Not a huge deal at all, but I do love the salty flavor it adds.
Cream of Pumpkin Soup with Maple Pecans
Servings: 6 servings
Calories Per Serving: 939 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup + 2 tablespoons pure maple syrup
- 1 cinnamon stick + 1/4 teaspoon ground cinnamon
- 2 cans (15 ounce) pumpkin puree
- 2 cups low-sodium chicken or veggie broth
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne
- kosher salt and pepper
- 2 tablespoons bourbon (optional)
- 1/2 - 1 cup heavy cream
- 4 tablespoons butter
- 1 cup Diamond of California Heirloom Pecans
- 4 slices prosciutto (optional)
- 2 thick slices sourdough bread
- 6 fresh sage leaves, chopped
Roasted Pumpkin Bowls
- 4-6 mini sugar pumpkins
- extra virgin olive oil
- kosher salt and pepper.
Instructions
- 1. Add 1/2 cup maple syrup and the cinnamon stick to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency. 2. Slowly stir the pumpkin puree into the thickened maple syrup. Add the broth, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon, if using, and 1/2 cup cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. 3. Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop. 4. In the same skillet, cook the prosciutto until crisp. Remove and allow to cool, then add to a food processor along with the bread, process until fine crumbs. Add the remaining 2 tablespoons butter to the skillet. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Add the bread crumbs and sage. Toast the mixture for about 5 minutes or until the bread crumbs are golden. Season with salt and pepper. 5. Divide the soup between the roasted pumpkin bowls (see below). Top with pecans, bread crumbs, and sage. Enjoy!
Roasted Pumpkin Bowls
- 1.Preheat the oven to 425 degrees. 2. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.3. Serve warm with soup inside.
What is not optional? Those maple pecans, they truly complete this soup.
{This post is sponsored by Diamond Of California. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Hi Tieghan,
I love the look of this soup recipe, however, can you substitute the 15oz of pumpkin puree for 15oz of roasted pumpkin?
Hi there! I haven’t ever tried this recipe with roasted pumpkin so I can’t say for sure! xT
Hi Tieghan,
I have a probably lame question about the logistics of serving soup at a Thanksgiving dinner. As much as I love soup (and pumpkin soup especially!) growing up, and even now, my family has never incorporated soup as part of a family-style dinner (unless it was the main course). So I am just curious how you go about serving and clearing for the main course, or do you serve it alongside the main course?
Do you typically set a bowl/pumpkin at each place setting before everyone is called to the table? Does everyone clear their own bowl before the main course? Do you wait until everyone is done before setting up the table for a family-style meal (or do you do buffet style?)
I’m sorry if the answer is simple and obvious, I was just trying to think it through for myself because I would LOVE to serve this soup at Thanksgiving this year, and I wasn’t sure how to make it work.
(Yes it is June and I am already beginning to think about my Thanksgiving menu)
Thank you in advance!
Hi Lindsay,
Thanks so much for your comment! We are really casual around here and I serve dinner buffet style, so I just leave the bowls out for anyone who wants the soup. I hope this helps! xx
It does, thank you for responding so quickly! I look forward to serving it this year 🙂
Hello Teighan
If I make this soup ahead to freeze should i add the cream once I’m ready to heat and serve?
sorry for the typo…meant Tieghan
Hey Lisa,
Yes, that would work best for you! Please let me know if you have any other questions, I hope you love this recipe! xT
Too sweet . No character. The only thing I like it was the idea for the pumpkin bowls
Hi Daniela,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
What a delish recipe!!! The toppings are absolutely worth the extra work, SO tasty!! I also added roasted pumpkin seeds to mine. My one note was to be aware of the cayenne if you are spice sensitive. I would probably half it next time and add more after tasting, it was SO good but a little strong for my sensitive palate LOL. Will absolutely be making again, I can’t stay away from HBH recipes lately!!!
Hey Erin,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
OMG this soup was amazing!!! I made it for a dinner party last night, along with the pumpkin Gnocchi and it got rave reviews. Thank you!
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
I love this recipe so much. It is so good. And so simple to make. It tastes and plates just like a restaurant recipe. The sweetness of the maple pecans mixed with the salty prosciutto goes so well with this savory creamy pumpkin soup. I’ve made it twice now. Once for my husband and I and another time for a dinner party and it got rave reviews.
Hi Rachel! So glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
You have the BEST soup recipes. I have both your cookbooks, and would love to see one with just your soups, or maybe soups and sandwiches, like grilled cheese. For this recipe is it 2 cans, 15 oz each? or 2 cans totalling 15 oz?
Hey Jan,
You will want to use 2 (15) ounce cans, so a total of 30 ounces. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi!
I’m making these (pumpkins included!) for a Friendsgiving this weekend. Wondering if I could make the pumpkins before going over there and then maybe just pop them in the oven right before serving to warm them up? I know the oven is going to be in use for many things, so they are trying to avoid everyone using it!
Thanks so much for your recommendation!
Danielle
Hey Danielle,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I CANNOT wait to make this!!! Unfortunately I am all out of cinnamon sticks 🙁 can I just sub it with ground cinnamon? What do you recommend?
Hi Abby! I would use 1/2 teaspoon ground cinnamon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan