Velvety Pumpkin Soup with Pecan Glaze

Why You’ll Love This Recipe

• Nutrient-Rich: Pumpkin is packed with vitamins A and C, providing essential nutrients while delivering a delightful taste.
• Creamy and Dairy-Free: The use of coconut cream offers a velvety texture without the need for dairy, making it suitable for various dietary preferences.
• Flavorful Crunch: The pecan glaze adds a sweet and nutty crunch, elevating the soup's overall profile.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 2 cups pumpkin puree
• 2 cups vegetable broth
• 1 cup coconut cream
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• Salt and freshly ground black pepper, to taste

For the Pecan Glaze:

• 1 cup pecans, roughly chopped
• 2 tablespoons maple syrup
• 1 tablespoon coconut oil
• Pinch of sea salt

Directions

1. Prepare the Soup:

   • In a large pot over medium heat, combine the pumpkin puree and vegetable broth. Stir well to blend.
   • Add the coconut cream, maple syrup, ground cinnamon, nutmeg, and ginger. Season with salt and freshly ground black pepper to taste.
   • Bring the mixture to a gentle simmer, stirring occasionally. Allow it to cook for about 15 minutes to let the flavors meld together.
   • For an extra smooth texture, use an immersion blender to puree the soup until velvety.

2. Prepare the Pecan Glaze:

   • In a small skillet over medium heat, melt the coconut oil.
   • Add the chopped pecans, stirring continuously for about 2-3 minutes until they become fragrant and lightly toasted.
   • Drizzle in the maple syrup and add a pinch of sea salt. Continue to cook for another 2 minutes, ensuring the pecans are well-coated and the glaze is slightly thickened.
   • Remove from heat and set aside to cool slightly.

3. Assemble and Serve:

   • Ladle the warm pumpkin soup into bowls.
   • Spoon the pecan glaze over the top of each serving, distributing evenly.
   • For an added touch, garnish with a sprinkle of freshly ground black pepper or a dash of cinnamon.
   • Serve immediately and enjoy the harmonious blend of creamy and crunchy textures.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper to the soup for a subtle heat.
• Herbal Infusion: Incorporate fresh herbs like thyme or sage during cooking for an earthy flavor.
• Nut Alternatives: Substitute pecans with walnuts or almonds if preferred.

Storage/Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally until heated through. The pecan glaze can be reheated gently in a skillet or served at room temperature.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, roasting fresh pumpkin and pureeing it will enhance the soup's flavor.

Is there a substitute for coconut cream?

Heavy cream or cashew cream can be used as alternatives, adjusting for dietary preferences.

How can I make the soup spicier?

Incorporate spices like cayenne pepper or smoked paprika to add heat.

Can I prepare the pecan glaze in advance?

Yes, store it in an airtight container at room temperature for up to 2 days.

What can I serve alongside this soup?

Crusty bread, a side salad, or roasted vegetables pair well.

Is this recipe suitable for vegans?

Yes, the ingredients are plant-based and vegan-friendly.

Can I freeze the soup?

The soup can be frozen without the pecan glaze for up to 2 months. Thaw and reheat before serving.

How do I prevent the soup from being too sweet?

Adjust the amount of maple syrup to your taste preference.

What type of coconut cream is best?

Full-fat coconut cream provides a richer texture, but light versions can be used for a lower calorie option.

Can I add protein to this dish?

Incorporating cooked lentils or chickpeas can enhance the protein content.

Conclusion

This Velvety Pumpkin Soup with Pecan Glaze offers a delightful blend of creamy and crunchy

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Velvety Pumpkin Soup with Pecan Glaze

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• Author: Ava
• Total Time: 30 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

Indulge in the cozy warmth of this Velvety Pumpkin Soup with Pecan Glaze, a creamy, dairy-free delight with a perfect balance of sweet and savory flavors. Made with pumpkin puree, coconut cream, and warming spices, this soup is finished with a crunchy pecan glaze for a satisfying texture. Perfect for fall evenings, holiday gatherings, or a nourishing meal any time of year!

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Ingredients

For the Soup:

• 2 cups pumpkin puree
• 2 cups vegetable broth
• 1 cup coconut cream
• 1 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• Salt & freshly ground black pepper, to taste

For the Pecan Glaze:

• 1 cup pecans, roughly chopped
• 2 tbsp maple syrup
• 1 tbsp coconut oil
• 1 pinch sea salt

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Instructions

1. Prepare the Soup:

1. In a large pot over medium heat, combine pumpkin puree and vegetable broth, stirring well.
2. Add coconut cream, maple syrup, cinnamon, nutmeg, and ginger. Season with salt and black pepper to taste.
3. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
4. For an extra smooth texture, use an immersion blender to puree the soup until velvety.

2. Prepare the Pecan Glaze:

1. In a small skillet over medium heat, melt coconut oil.
2. Add chopped pecans, stirring continuously for 2-3 minutes until fragrant and lightly toasted.
3. Drizzle in maple syrup and add a pinch of sea salt. Stir well and cook for another 2 minutes until the glaze thickens.
4. Remove from heat and set aside to cool slightly.

3. Assemble and Serve:

1. Ladle the warm pumpkin soup into bowls.
2. Spoon the pecan glaze over the top of each serving.
3. Garnish with freshly ground black pepper or a sprinkle of cinnamon.
4. Serve immediately and enjoy!

Notes

• Spicy Kick – Add a pinch of cayenne pepper for subtle heat.
• Herbal Infusion – Simmer with fresh thyme or sage for an earthy depth.
• Nut Alternatives – Use walnuts or almonds instead of pecans.
• Lighter Version – Substitute light coconut milk for coconut cream.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: vegan