INGREDIENTS

  • 1fresh yellow onion , quartered
  • 1/2 cup pecan halves
  • 1 fresh garlic clove
  • 6 cups chicken stock
  • 2 1/4 cups canned pumpkin puree (not pie filling)or fresh pumpkin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon white pepper
  • butter
  • 1 pinch fresh ground nutmeg
  • parsley

DIRECTIONS

  1. In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
  2. Transfer mixture to a large saucepan over medium heat.
  3. Saute with butter until onions are opaque and pecans are light brown — 5 to 8 minutes.
  4. Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
  5. Bring to a simmer.
  6. Reduce heat to low and simmer, uncovered, for about 20 minutes.
  7. Stir in cream.
  8. Pour into pre-heated soup bowls.
  9. Garnish with parsley sprigs.
  10. Enjoy!