Name: Pumpkin soup with maple pecans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 125.00 ml Pecans; 54.00 gm Pure Canadian Maple Syrup; 2 tsp Brand Italian Red Wine Vinegar; 3.13 gm Brand Ground Nutmeg; 800g Naranka Gold pumpkin, peeled, cut into large pieces; 400g Brand Vegetable Medley; 1L salt-reduced vegetable stock; 77.55 gm light sour cream; 300g Stone Baked Parmesan and Onion Batard, torn

Pumpkin soup with maple pecans

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Maple pecan topping adds sweet crunch to comforting pumpkin soup.

Ingredients:

125.00 ml Pecans
54.00 gm Pure Canadian Maple Syrup
2 tsp Brand Italian Red Wine Vinegar
3.13 gm Brand Ground Nutmeg
800g Naranka Gold pumpkin, peeled, cut into large pieces
400g Brand Vegetable Medley
1L salt-reduced vegetable stock
77.55 gm light sour cream
300g Stone Baked Parmesan and Onion Batard, torn

Instructions:

Preheat the oven to 200C (180C for fan-forced). Mix pecans with maple syrup, vinegar, and 1/4 tsp nutmeg. Spread the mixture on a foil-lined baking tray. Roast, stirring occasionally, for 20 minutes until caramelized.
In a large saucepan over high heat, bring together pumpkin, vegetable medley, stock, and the rest of the nutmeg. Season to taste and bring to a boil. Lower the heat, cover, and simmer for 20 minutes or until vegetables are tender. Blend until smooth.
Ladle soup into bowls. Garnish with a dollop of sour cream and sprinkle with caramelized pecans. Serve alongside freshly baked bread.

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