Cream of Pumpkin Soup with Maple Pecans

Ingredients

4 tablespoons butter
1kg pumpkin, peeled and chopped 2cm cubes
2 cups chicken or veggie stock
2 small onions, chopped
1/2 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 tablespoon chopped fresh thyme
1/4 teaspoon ground nutmeg
1/2 teaspoon cayenne
Salt and pepper
1/2 - 1 cup cream

1 cup Pecans
2 Tbsp pure maple syrup
1/4 teaspoon ground cinnamon

Instructions

1. In a large saucepan melt the butter and add the peeled and chopped pumpkin.  Cook together for 5 minutes on medium heat stirring occasionally while cooking. 

 
2. Add the stock, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat for about 20 minutes. Test pumpkin is cooked by poking with a skewer.  add 1/2 cup cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. Place in a blender or use a stick mixer to blend until smooth.  If the soup seems too thick, add more stock to thin. Keep over low heat until ready to serve.
 
3. Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop. 
 
4. Divide the soup between warmed bowls. Top with pecans.  Serve with sourdough and most importantly,  Enjoy!

image credit: halfbaked harvest