Pumpkin Soup With Pecans Recipes

PUMPKIN SOUP

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Pumpkin Soup image

Steps:

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

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

Roasted Pecan Pumpkin Soup image

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

Ingredients

1 fresh yellow onion, quartered
1/2 cup pecan halves
1 fresh garlic clove
6 cups chicken stock
2 1/4 cups canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin
1 1/2 teaspoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon white pepper
butter
1/2 cup cream
1 pinch fresh ground nutmeg
parsley

KETO PUMPKIN SOUP

This creamy fall favorite is perfect for those following a keto or low-carb diet, and the whole family will love it! I use bone broth if I have it on hand, however chicken stock works just as well. Use a keto-friendly brown sugar substitute that measures 1:1 like sugar, such as Lakanto® Golden or Swerve® Brown Sugar Substitute.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Keto Pumpkin Soup image

Steps:

Heat oil in a saucepan over medium heat. Add onion and saute for 2 to 3 minutes. Reduce heat to medium-low and add garlic. Saute until onion is beginning to soften, 2 to 3 more minutes. Stir in sugar substitute, pumpkin pie spice, and salt. Pour in chicken stock and stir to combine. Whisk in pumpkin puree, cover, and simmer over medium-low heat for 10 minutes.
Blend soup carefully until smooth using an immersion blender. Stir in 1 cup heavy cream and adjust salt, if necessary. Garnish with a drizzle of heavy cream and crushed walnuts.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 9.6 g, Cholesterol 58.1 mg, Fat 20.8 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10.5 g, Sodium 862.8 mg, Sugar 3.2 g

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 tablespoons zero-calorie brown sugar substitute (such as Lakanto Golden®)
1 ½ teaspoons pumpkin pie spice
1 teaspoon salt
2 ½ cups chicken stock
1 (15 ounce) can pumpkin puree
1 cup heavy cream
2 tablespoons heavy cream, or to taste
3 tablespoons crushed walnuts

PECAN PUMPKIN PIE

A rich, crispy pecan topping and maple syrup lend a mouthwatering twist to creamy pumpkin pie. -Deborah Whitley, Nashville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Pecan Pumpkin Pie image

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat eggs, pumpkin, syrup, sugar, cream, cinnamon and nutmeg until smooth; pour into crust. , For topping, in a large bowl, combine eggs, pecans, sugar and syrup; spoon over top., Bake for 15 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and top of pie is set, 40-45 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. If desired, serve with whipped topping.

Nutrition Facts : Calories 481 calories, Fat 23g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 144mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 4g fiber), Protein 7g protein.

Ingredients

Dough for single-crust pie
2 large eggs, room temperature
1 can (15 ounces) pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
2 large eggs, room temperature, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
Whipped topping, optional