You guys, this week is my FAVORITE holiday, and I’m so excited. This Pumpkin Soup with Maple-Glazed Banana and Pecans is a non-traditional, but easy way to start off a Thanksgiving meal.
I usually host a Thanksgiving dinner for 40 people, but this year I’m taking it easy and letting my friend’s aunt and uncle do all the work! Although, I’ll absolutely be contributing my Mushroom Nut Roast with Mushroom Gravy (recipe to come next week!)
If you’re not quite sure what to contribute this year to your Thanksgiving pot luck, or are looking for a fun addition to your usual menu, give this soup a try. It’s both sweet and savory.
Ingredients
- 1/4 cup pecans
- 2 teaspoons maple syrup or pancake syrup
- 1/2 banana, diced
- 1 cup pumpkin puree
- 1/2 cup water
- 1 cup vegetable stock
- 6 teaspoons light sour cream
- Pinch of cinnamon
Preheat the oven to 375 degrees.
Spread the pecans in an even layer and toast for about 7 minutes, or until they’re fragrant. Let cool and chop. Toss with the syrup and bananas.
In a medium saucepan, heat the pumpkin, water, and vegetable stock. Season to taste with salt and pepper. Heat until warm, then stir in the sour cream and cinnamon.
Ladle into bowls and top with a dollop of the pecan-banana mixture.