Simple Pumpkin Soup Recipe That’s Perfect for Fall
What better way to warm up on a crisp fall night than with some warm, hearty soup for dinner? This year, embrace the ultimate flavors of autumn by trying out a pumpkin-based or sweet potato soup recipe
There are many different ways to spice up your soup– you could add black beans, chopped bacon, sour cream or even caramelized pecans on top. You can also experiment with the thickness by adding additional cream or water to the base. Corn bread makes for a delicious side to this warm dish. Here is a simple recipe to get you started. It does have a little kick to it, but you can play around with the taste and amount of ingredients based on your own personal preferences. Note that this recipe yields 6 servings, for more or less, you'll have to alter the it a bit:
- 1 1/2 (15 ounce) cans pumpkin puree
- 3 3/4 cups chicken broth (or broth of your choice)
- 3/4 of an onion, chopped
- 1/4 teaspoon garlic powder or a minced clove
- 3/4 cup heavy cream (I added more for a creamier soup)
- 1 1/2 teaspoons Cajun seasoning
- 1/3 cup pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar
Begin by heating the pumpkin puree, chicken broth, onion, garlic and Cajun seasoning in a large saucepan over medium-high heat.
Bring ingredients to a boil.
Reduce heat to low and simmer for 45 minutes to an hour, stirring every 15 minutes.
Stir in heavy cream before serving.
To make the caramelized pecans:
Melt butter and brown sugar in a frying pan on medium-high heat and add pecans.
Cook for about 5 minutes, stirring to coat the pecans until they caramelize - don't overcook!
Once they are done cooking, place them on some foil to cool.
Chop them up and sprinkle them on top of your bowl of soup for a sweet treat.