How to Make Pumpkin Pecan Soup
I am excited to share this pumpkin pecan soup recipe with you today. We have gotten seven or eight nice baking-size pumpkins from our garden so far, so it is time to do some garden cooking! I baked the pumpkins, pureed them, and then used some of that puree to make a little experiment that turned out wonderfully. This pumpkin pecan soup was such a lovely, easy dinner this evening! Warm, with a smooth texture, with yummy pecans added. It would have been great with some crusty homemade bread…but I wasn’t that ambitious 😉
Pumpkin Pecan Soup
As I said, to make this yummy soup, I used some of the cute l’il pumpkins out of our garden…
Like I said I made this with puree from home grown pumpkins, but I think you could probably use canned pumpkin and it would turn out just as well.
How to Puree Pumpkins
When pureeing our homegrown pumpkins, I sliced them in half horizontally, removed the seeds, and put them guts-down on a baking sheet with foil on it (prepped with cooking spray).
Once you have done that, just bake them for about 20-25 minutes, then scoop the insides out of the skin. You will end up with a nice bowl full of pumpkin smush. Next, use a hand mixer to puree the pumpkin. The three pumpkins in the picture above made a lot of puree. I used it to make pumpkin cake AND the pumpkin pecan soup, I still had several cups of leftover pureed pumpkin. That will be pie! We do not wait for Thanksgiving for pumpkin pie! We usually have it several times in the fall.
Ingredients for Pumpkin Pecan Soup
- 6 cups water
- 6 chicken bouillon cubes
- 3 cups pumpkin puree
- 2 cups milk
- 1/2 cup pecan pieces
- 1 Tbsp minced, dried onion
- 1/8 tsp of nutmeg
- Salt and pepper to taste
- Rue (see directions for rue below)
IN A SMALL, SEPARATE PAN, MAKE THE RUE.
Ingredients for the rue:
- 3 Tbsp butter
- sprinkle of garlic salt
- sprinkle of pepper
- Flour (you will need less than a half cup, but only add one tablespoon at a time)
Directions to Make the Pumpkin Pecan Soup
In a large pot combine the pumpkin puree, water, chicken bouillon cubes, minced dried onion, milk, and nutmeg. Bring the mixture to a boil, stirring occasionally. Once the soup is at a rolling boil, add the rue (see directions for making the rue at the end of this recipe). After the rue has been added, allow the soup to continue to boil for another ten minutes or so, stirring frequently. The rue will thicken the soup as it boils. Once the soup is well-thickened, stir the pecans into the soup. Add salt and pepper to taste. It is ready to serve!
Garden cooking is the best, don’t you think? I love all of the rich flavors!
Directions for Making the Rue
To make the rue, melt the butter in a sauce pan, add the garlic salt and pepper. Once the butter is completely melted, add the flour a tablespoon at a time. When the rue is thickened stop adding flour and pour it into the boiling soup.
Hope you enjoy this yummy soup! If you have leftover pumpkin, be sure to check out my mother-in-law’s pumpkin pie recipe! It is always a hit at Thanksgiving 🙂
See you next time!
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