Pumpkin soup with maple pecans

Candied maple pecans garnish a winter-gratifying pumpkin soup.

Recipe «Pumpkin soup with maple pecans» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.