Half Baked Harvest · by Tieghan Gerard★ 4.3 (64)
Cream of Pumpkin Soup with Maple Pecans
NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 40%
CARBS 119G59% OF CAL
12G FIBER55G OTHER53G TOTAL SUGAR
FAT 35G38% OF CAL
9G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy autumn soup made with roasted pumpkin and vegetable broth, spiked with bourbon and topped with caramelized pecans and prosciutto. Sweet, savory, and indulgent.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup + 2 tablespoons pure maple syrup
- 1 cinnamon stick + 1/4 teaspoon ground cinnamon
- 2 cans (15 ounce) pumpkin puree
- 2 cups low-sodium chicken or veggie broth
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne
- kosher salt and pepper
- 2 tablespoons bourbon ((optional))
- 1/2 - 1 cup heavy cream
- 4 tablespoons butter
- 1 cup Diamond of California Heirloom Pecans
- 4 slices prosciutto ((optional) )
- 2 thick slices sourdough bread
- 6 fresh sage leaves, chopped
- 4-6 mini sugar pumpkins
- extra virgin olive oil
- kosher salt and pepper.
At a glance
PER SERVING · TIME 40M
CAL 41%·PRO 40%
CARBS 119G59% OF CAL
12G FIBER55G OTHER53G TOTAL SUGAR
FAT 35G38% OF CAL
9G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 777mg
- Total sugar
- 53g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3190mg
- Calcium
- 334mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 777MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.