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{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!}
