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Cream of Pumpkin Soup with Maple Pecans

Tieghan, Half Baked Harvest
  • 40 minutes
  • Serves 6

INGREDIENTS

4

slices Prosciutto

2 cans

Pumpkin puree

6

Sage, fresh leaves

4

Sugar pumpkins, mini

1 tbsp

Thyme, fresh

2 cups

Chicken or veggie broth, low-sodium

5/8 cup

Maple syrup, pure

1/2 tsp

Cayenne

1

Cinnamon stick

1

Kosher salt and pepper

1/4 tsp

Nutmeg

1

Olive oil, extra virgin

1 cup

Diamond of california heirloom pecans

2

thick slices Sourdough bread

4 tbsp

Butter

1/2 cup

Heavy cream

2 tbsp

Bourbon