Pumpkin soup with maple pecans

Pumpkin soup with maple pecans

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Candied maple pecans garnish a winter-gratifying pumpkin soup.

The ingredient of Pumpkin soup with maple pecans

  1. 1/2 cup Coles Brand Australian Pecans
  2. 2 tablespoons Coles Finest Pure Canadian Maple Syrup
  3. 2 teaspoons Coles Brand Italian Red Wine Vinegar
  4. 1 1/4 teaspoon Coles Brand Ground Nutmeg
  5. 800g Naranka Gold pumpkin, peeled, cut into large pieces
  6. 400g Coles Brand Vegetable Medley
  7. 1L salt-reduced vegetable stock
  8. 1/3 cup light sour cream
  9. 300g Coles Bakery Stone Baked Parmesan and Onion Batard, torn

The instruction how to make Pumpkin soup with maple pecans

  1. Preheat oven to 200C or 180C (fan-forced). Combine the pecans, maple syrup, vinegar and 1/4 teaspoon nutmeg in a bowl. Transfer to a baking tray lined with foil. Roast, stirring often, for 20 mins or until caramelised.
  2. Meanwhile, combine pumpkin, vegetable medley, stock and remaining nutmeg in a large saucepan over high heat. Season. Bring to the boil. Reduce heat, cover and simmer for 20 mins or until vegetables are soft. Blend until smooth.
  3. Pour soup into bowls. Top with sour cream and caramelised pecans. Serve with bread.

Nutritions of Pumpkin soup with maple pecans

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calories: https://schema.org
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