Tuesday, June 18 2013, 10:06 AM MDT
Pumpkin Sweet Potato Soup With Candied Pecans
As Aired On December 12, 2012
Recipe Courtesy of Kim Larsen, Kim’s Kuisine
2 Sweet Potato
2-3 Tbls EV Olive Oil
1 Onion 1 each
2 Stalks Celery
4 Tbls Butter
2 Cups Chicken Stock
1 Cup Heavy Cream
1 tsp each Cinnamon, Nutmeg
1 Bay Leaf
1.) Cut pumpkin in half and deseed. brush with olive oil and season with salt pepper and nutmeg to taste. Roast on 375 until soft and shell is brown. Remove and cool slightly. scoop pumpkin out of shell and reserve for soup.
2.) Dice Sweet Potatoes into bite size pieces. Toss with other half of olive oil, salt, pepper and cinnamon. Roast for 10-15 minutes until soft and lightly browned. remove and reserve.
3.) In large stock pot sauté butter, onion, celery and garlic until soft avoiding browning. Add pumpkin and chicken stock and mix with immersion blender until smooth. Simmer 5 minutes with bay leaf. Add roasted sweet potato and heavy cream. Continue to simmer for 15 minutes or until completely heated. Season with salt and pepper. remove bay leaf before serving.
4.) For service: Ladle soup into bowls, drizzle with maple syrup and sprinkle with candied pecans .
(Copyright 2012 Sinclair Broadcasting Group.)