Four Clan Kitchen

What we eat everyday

Pumpkin-Pecan Soup

Posted by fourclankitchen on December 9, 2011

I came back from my weekly grocery shopping foray craving pumpkin soup, something rich and nutty and rib sticking.  I found this recipe for pumpkin soup on Simply Recipes. As written,  this is a rich soup, and it wants to be this way.  So just don’t take out the butter and half and half.  Just don’t eat too much of it, ok?

I made a few changes to the original recipe.  These include substituting half and half for the heavy cream and adding some ground up toasted pecans as a thickener.   I tried a garnish with chives and cilantro, but the flavors were discordant with the creamy mellowness of the soup.  What was lovely instead was a generous garnish of toasted pecans and cracked black pepper.  Because I loaded the soup up with cracked pepper, I omitted the red pepper called for in the original recipe.


4 tbs butter

1 large red onion, diced

3 large cloves garlic, minced (more if desired)

1 1/2 ”  ginger, peeled and minced (don’t reduce this)

1/2 cut pecans toasted (about 1/4 cup ground, the rest coarsely chopped)

2 tsp curry powder

1/2 tsp ground coriander

1/3-1/2 cup brown sugar

2 cans pumpkin puree (not pie mix)

1 1/2 cups 2% milk

1/2 cup half and half

2 tbs.  “Better than Bouillon” vegetable soup base (substitute 3-4 cup chicken stock if desired, add more if you want a thinner soup)

3-4 cup water (if using the soup base and not the chicken stock)

Fresh ground cracked pepper (1-2 tsp)


1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 6 minutes. Add the ground pecan, coriander and curry powder and stir for a minute.

2 Add pumpkin puree  and the soup base and water (or chicken stock) and blend well. Bring to a boil.

3 Add brown sugar and mix. Slowly add milk while stirring to incorporate. Add the half and half . Adjust seasonings, salt and sugar to taste. If a little too spicy, add more milk or water.

4 Ladle into bowls and sprinkle the top of each with toasted pecans and a generous pinch (upto 1/2 tsp) of cracked pepper.   The soup is wonderful with a nutty bread: we ate it with a cranberry walnut bread for lunch.


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