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How to Make Pumpkin Pecan Soup

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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

 

pumpkin pecan soup

As I said, to make this yummy soup, I used some of the cute l’il pumpkins out of our garden…

 

pumpkin pecan soup

 

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).

 

pumpkin pecan soup

 

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.  

Next, 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.  

Finally, add salt and pepper to taste.    It is ready to serve!

 

How to Make 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.

 

pumpkin pecan soup

How to Make Pumpkin Pecan Soup

Yield: 6-8 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

This smooth, creamy pumpkin pecan soup tastes like autumn in a bowl! It's the perfect comfort food for a cool fall day and a great way to use the pumpkins from your garden. Just puree your pumpkin and you are ready to make this yummy stuff!

Ingredients

  • 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)

Instructions

  1. In a large pot combine the pumpkin puree, water, chicken bouillon cubes, minced dried onion, milk, and nutmeg.
  2. Bring the mixture to a boil, stirring occasionally.
  3. Once the soup is at a rolling boil, add the rue (see directions for making the rue in the notes of the recipe card).
  4. After the rue has been added, allow the soup to continue to boil for another ten minutes or so, stirring frequently.
  5. The rue will thicken the soup as it boils. Once the soup is well-thickened, stir the pecans into the soup.
  6. Add salt and pepper to taste.

Notes

To make the rue, melt the butter in a sauce pan, add the garlic salt and pepper. Once the butter is completely melted, add and whisk in the flour, a tablespoon at a time. When the rue is thickened stop adding flour and pour it into the boiling soup.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 210Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 17mgSodium 523mgCarbohydrates 24gFiber 4gSugar 4gProtein 6g

 

pumpkin pecan soup

 

Garden cooking is the best, don’t you think?  I love all of the rich flavors!

I 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 🙂  You can also check out my best pumpkin desserts post for more yummy treat ideas!

See you next time!

Deb

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Zack

Monday 5th of February 2018

I Made the soup without animal products as I see no need to exploit animals for their delicious recipe. I used oat vanilla oat milk. :-) Thank you.

Debra

Monday 5th of February 2018

Clever alternative!

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