The Ultimate Fall Comfort Food: Curried Pumpkin Soup with Spiced Pecans

Today’s Recipe: Curried Pumpkin Soup with Spiced Pecans

Hey there, foodies! Today, I’m excited to share with you a cozy and flavorful recipe that’s perfect for the upcoming fall season. As the weather gets cooler, I always crave warm and comforting dishes, and this Curried Pumpkin Soup with Spiced Pecans hits the spot every time. The combination of sweet pumpkin, aromatic spices, and crunchy pecans is truly a delight for the senses.

Ingredients:

• 1 small sugar pumpkin, peeled and diced (about 800g)
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp curry powder
• 1 can of coconut milk (400ml)
• 4 cups vegetable broth
• 1 cup pecans
• 2 tbsp maple syrup
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large pot
• immersion blender
• baking sheet

To start, preheat your oven to 375°F (190°C). Toss the diced pumpkin with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast the pumpkin in the oven for about 30 minutes, or until it’s soft and caramelized.

In a large pot, sauté the chopped onion and minced garlic until fragrant. Add the curry powder and cook for another minute to toast the spices. Pour in the coconut milk and vegetable broth, then add the roasted pumpkin. Let the soup simmer for 15-20 minutes to allow the flavors to meld together.

While the soup is simmering, prepare the spiced pecans. In a small bowl, mix together the pecans, maple syrup, cayenne pepper, salt, and a pinch of curry powder. Spread the pecans out on a baking sheet and toast them in the oven for 10-12 minutes, or until fragrant.

Once the soup is done simmering, use an immersion blender to puree it until smooth. If you prefer a thinner consistency, you can add more vegetable broth or water. Taste the soup and adjust the seasoning with salt and pepper as needed.

To serve, ladle the curried pumpkin soup into bowls and top each portion with a generous sprinkle of spiced pecans. The crunchy texture and spicy-sweet flavor of the pecans complement the creamy soup perfectly.

This Curried Pumpkin Soup with Spiced Pecans weighs approximately 1600g in total, and it serves 4 people. Each serving is around 400g and contains approximately 350 calories.

A clever tip for this recipe is to sprinkle a touch of cinnamon on top of the soup just before serving. It adds a warm and aromatic note that elevates the dish to even greater heights.

I hope you give this recipe a try and enjoy it as much as I do! Feel free to get creative and adjust the spices to suit your taste preferences. Happy cooking!