Maple Pumpkin Soup with Prosciutto & Sage Breadcrumbs
Maple Pumpkin Soup with Prosciutto & Sage Breadcrumbs. A little sweet and savory combo for tonight’s autumn soup. All things pumpkin in the fall so you know we had to try a pumpkin soup. Hints of maple and cinnamon throughout then topped with toasted maple pecans and brown butter prosciutto and sage breadcrumbs. The coziest Monday night dinner to start another October week !!
Fall Monday’s are always about soup. It’s the beginning of the week and it’s chilly out and it’s going to be a long week ahead. So cozy, comforting soups are necessary. Call me basic, but I love pumpkin flavors in the fall. I am all for a good pumpkin spice coffee, pumpkin desserts, and now pumpkin soups.
This one is totally different than any soup we have ever made before. It’s sweet, yet savory. It’s creamy. It’s delicious. And it’s so festive for fall.
But my favorite part about this soup is alllll those delicious toppings. We made toasted maple butter pecans and brown butter prosciutto and sage breadcrumbs. Another sweet and savory combo that just blends together so perfectly for a cozy, hearty soup.
And since it’s Monday I am winding down with a nice big glass of apple cider sangria and already looking forward to this weekends festivities because I once again have a lot of exciting things planned and lots of fun fall dishes in my head that I want to share !! Happy Monday guys…hope you all have a great week !!
Ingredients
1/2 cup + 2 tablespoons maple syrup
1 cinnamon stick
2 (15 ounce) cans pumpkin puree
2 1/2 cups vegetable broth
1 tablespoon fresh thyme leaves
1/4 teaspoon cayenne
salt and pepper
2 tablespoons bourbon
1/2 cup heavy cream
6 tablespoons butter; divided
1/2 cup chopped pecans
1/4 teaspoon ground cinnamon
2 thick slices tuscan bread; cubed
2 tablespoons olive oil
4 - 5 slices prosciutto; torn
8 fresh sage leaves
Directions
In a large pot, add a 1/2 cup of maple syrup and the cinnamon stick. Bring to a boil then reduce to a simmer for 5 - 10 minutes or until maple syrup has thickened. Stir in the pumpkin puree. Add the vegetable broth, thyme, and cayenne. Season with salt and pepper. Cook over medium-low heat for about 10 minutes or until warmed through. Add the bourbon and the heavy cream. Cook for 5 more minutes. Discard the cinnamon stick.
Make the pecans. In a small skillet, heat 2 tablespoons of butter and 2 tablespoons of maple syrup. Add the pecans and ground cinnamon. Cook for about 5 minutes or until pecans are toasted. Set aside.
On a baking sheet lined with parchment paper, add the bread cubes. Drizzle with olive oil and season with salt and pepper. Transfer to a 400 degree oven and cook for about 10 - 12 minutes until toasted. Transfer to the bowl of a food processor, and process until crumbs are fine.
In a medium skillet, add the remaining 4 tablespoons of butter. Cook for 2 - 3 minutes until browned and smells nutty. Add the prosciutto, sage, and breadcrumbs. Cook until prosciutto and sage leaves are crispy.
Serve soup topped with maple pecans and prosciutto and sage breadcrumbs. Sprinkle with fresh cracked black pepper.
