Maple Pumpkin Soup with Candied Pecans and Pumpkin Seeds - from The Kilted Chef
The Kilted Chef, our friend Alain Bosse and his 'Culinary Companion' Johanna have been hosting a Culinary Class nearly every day at 3pm on their Facebook Page from their home outside of Pictou, NS. We've been cooking our way through Corona-19 with them and really enjoyed this Maple-infused soup he featured on April 6/20.
See his post and watch the video for a guided class!
Maple Pumpkin Soup with Candied Pecans and Pumpkin Seeds
By the Kilted Chef
- 1/2 cup Acadian Maple syrup (dark or amber!)
- 1 cinnamon stick
- 1 tsp fresh grated ginger
- 1 large can pumpkin puree ( 751ml)
- 2 cups chicken or vegetable broth
- 1tbsp chopped fresh thyme
- 1/4 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1 cup full fat coconut milk.
place the maple syrup into a pot along with the ginger and cinnamon stick, bring to a boil, reduce to low and simmer for 5 to 10 minutes until reduced by half.
Stir in the pumpkin puree, the broth and the spices along with salt and pepper to taste.Cook for 5 to 10 minutes, then stir in the coconut milk. Heat through.
Serve with sour cream and candied pecan and pumpkin seeds
Candied Pecan and Pumpkin Seeds
- 1/2 cup salted pumpkin seeds
- 1/2 cup pecans
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup Acadian Maple syrup
place the pumpkin seeds and pecans into a skillet and heat over medium-high heat until they are fragrant. Add the salt and cinnamon along with the maple syrup and saute stirring constantly until the maple syrup starts to caramelize. Place the mixture onto a parchment lined baking sheet and let cool. Crumble before serving.
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