Pumpkin soup with maple pecans

Cooking Vegetarian Pumpkin soup with maple pecans

Candied maple pecans garnish a winter-gratifying pumpkin soup.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  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.

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

Adv

Autors
Preparation time
5
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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