Nutty Pumpkin Bisque

Name: Nutty Pumpkin Bisque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 2 garlic cloves, minced; 3 cups chicken stock; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup sherry or chicken stock; 2 teaspoons brown sugar; 1/2 teaspoon dried thyme; 1/2 teaspoon ground cumin; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1 cup heavy whipping cream; 3/4 cup chopped pecans, toasted; 1/2 cup salted pumpkin seeds or pepitas, toasted; Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The addition of the toasted pecans and pumpkin seeds creates a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. —Lauri Knox, Pine, Colorado

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken stock
1 can (15 ounces) solid-pack pumpkin
1/2 cup sherry or chicken stock
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 cup heavy whipping cream
3/4 cup chopped pecans, toasted
1/2 cup salted pumpkin seeds or pepitas, toasted
Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

Directions

In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes.
Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.