Fireside Pumpkin Soup with Spiced Pecan Gremolata

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Spiced Pecan Gremolata:
1/2 cup pecans
1 tablespoon lemon zest
1 tablespoon orange zest
1/8 teaspoon cayenne pepper
1 clove garlic, minced

Soup:
1 tablespoon - butter
1 shallot, peeled and diced
1 (15 oz) can Trader Joe’s Organic Pumpkin
1 teaspoon - freshly grated ginger
1/8 teaspoon - cayenne pepper
1/2 teaspoon salt
1/2 teaspoon – Trader Joe’s Pumpkin Pie Spice
1 tablespoon - honey
2 cups - vegetable broth
1/2 cup – half-and-half

1. To prepare the gremolata, place the pecans in a food processor and process until finely chopped; add the lemon zest, orange zest, cayenne pepper and minced garlic. Process just until combined. Transfer gremolata to a small bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the shallot and cook until tender about 2-3 minutes.
3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.
4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.
5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.
6. To serve, ladle the soup into serving bowls and top with the pecan gremolata.

Yield: 4 servings

Submitted on 10/30/2006 by vcallag

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