"FALL IN A BOWL" PUMPKIN SOUP WITH CARAMELIZED PECANS
For the soup:
1 yellow onion, chopped
3 small apples, peeled and chopped
2 TBS butter
1 tsp cinnamon
1/2 tsp nutmeg
2 TBS brown sugar
2-3 cups apple cider
1 can (29 oz.) pumpkin, unsweetened
1 tsp sea salt
For the pecans:
1/4 cup chopped pecans
2 TBS butter
3 TBS maple syrup
Melt the first 2 TBS of the butter in a heavy Dutch oven. Saute the onion and apple in the butter. Coat with cinnamon, nutmeg, and brown sugar while cooking. Cook until onion and apple are soft and pan is beginning to glaze. De-glaze with the cider, using a wooden spoon to scrape up the browned bits. Boil the mixture and then add the pumpkin and sea salt. Bring back to boiling and then lower heat to simmer. Cover and cook for at least an hour. Puree soup to a smooth texture.
About 10 minutes before serving, melt the other 2 TBS of butter in a skillet. Add the maple syrup and stir continuously until hot, bubbly and slightly thickened. Add the pecans and continue to stir continuously until toasted. Add a pinch of sea salt. Be careful not to burn pecans and beware that when the mixture gets thick, the pecans may stick to the bottom of the pan. (Hence the continual stirring!) Pour the soup and top with pecans. It's Fall in a Bowl!
