Maple Pumpkin Soup
Maple Pumpkin Soup
Serves 1
Directions
- 1In a large pot, add the maple syrup and the cinnamon stick, bring to a boil, then reduce to a simmer.
- 2Simmer until the maple syrup has thickened.
- 3Stir in the pumpkin puree, vegetable broth, thyme, and cayenne, then season with salt and pepper.
- 4Cook over medium-low heat until warmed through.
- 5Add the bourbon and the heavy cream, then cook for 5 more minutes and discard the cinnamon stick.
- 6In a large skillet, fry the bacon until crispy.
- 7Add the sage leaves and cook for 2-3 minutes.
- 8Add the pecans and stir to combine.
- 9Add the panko and stir until toasted.
- 10Serve soup topped with the prepared breadcrumbs.
Ingredients
- 1/2 cup maple syrup
- 1 whole cinnamon stick
- 2 15 ounce cans pumpkin puree
- 2 1/2 cups vegetable broth
- 1 tbsp fresh thyme leaves
- 1/4 tsp cayenne
- salt (optional)
- pepper (optional)
- 2 tbsp bourbon
- 1/2 cup heavy cream
- 1/2 pound bacon, chopped
- 20 whole sage leaves
- 1/2 cup pecans, chopped
- 1 cup panko breadcrumbs
Equipment
large potlarge skillet
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