Description
A rich and velvety pumpkin soup balanced with savory aromatics and topped with buttery toasted pecans for a satisfying crunch.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 cups pumpkin puree
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup pecan halves
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a large pot over medium heat and sauté diced onion for 5-7 minutes until translucent.
- Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
- Stir in pumpkin puree and vegetable broth. Bring to a boil, then simmer on low for 20 minutes.
- Remove from heat and use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, salt, and black pepper. Heat through on low for 3 minutes.
- Toast pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Ladle soup into bowls and top with toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American