Autumn in a bowl, that’s what this dish is – and it is unbelievably simple. You’ll want to make some of this to enjoy snuggled up on the sofa with your sweetie. I made this over the past weekend when I went on a fall flavors cooking binge. The whole process takes less than 30 minutes, but it tastes like it cooked on the stove all day.
Recipe Source: Fast Food My Way, Jacques Pepin (one of my favorite cookbooks of all time)
1 cup chopped yellow onion
1 cup chopped celery
2 garlic cloves, minced
2 Tbsp olive oil
4 cups low sodium chicken broth
1 15oz can pumpkin puree
sour cream (garnish)
1 cup pecan halves
1 tsp cayenne pepper
In a large pot over medium-high heat, saute the chopped vegetables in olive oil for 3-5 minutes to soften. Season generously with salt & pepper. Add in the chicken stock and bring to a boil. Boil for 5 minutes then stir in the pumpkin puree. Boil another 5-8 minutes. Using an immersion blender or food processor, blend soup until smooth.
Spray pecan halves with non stick spray, sprinkle with cayenne pepper and toss with your hands to coat evenly. Bake at 350 for 5-7 minutes.
At serving time, add a dollop of sour cream and a few of the toasted cayenne pecans. Will keep in the fridge for a few days. Freezes well.