Serves 6
A fresh pumpkin or orange-fleshed winter squash may be used instead of the canned pumpkin. To do so, peel and seed the pumpkin or squash. Cut it into 1/2-inch chunks. Add to the pot with the onion, and proceed. The hot chile may be omitted for those who prefer a mild soup. To make this gluten-free, use a gluten-free bread for the croutons.
Soy Free
Gluten-Free Option
Soup:
1 tablespoon olive oil or 1/4 cup water
1 large yellow onion, chopped
1 clove garlic, minced
1/2 red or yellow bell pepper, chopped
1 small hot chile, seeded and minced (optional)
1 (14.5-ounce) can diced tomatoes, undrained
1 (16-ounce) can solid-pack
pumpkin
4 cups vegetable broth
1/4 teaspoon dried thyme
Salt and ground black pepper
2/3 cup pecan butter
Croutons:
2 tablespoons pecan butter
1 tablespoon neutral vegetable oil
3 to 4 slices firm white bread
Soup: Heat the oil or water in a large pot over medium heat. Add the onion, garlic, bell pepper, and chile, if using. Cover and cook until softened, stirring occasionally, about 5 minutes.
Stir in the tomatoes, pumpkin, broth, thyme, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes.
Stir in the pecan butter. Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Simmer the soup 10 to 15 minutes longer. Taste to adjust the seasonings.
Croutons: Preheat the oven to 400°F. Lightly oil a 10 x 15-inch baking pan and set aside.
In a small bowl, combine the pecan butter and oil, and blend until smooth.
Place a sheet of wax paper on a cutting board. Brush both sides of the bread slices with the pecan butter mixture, and place on the wax paper. Cut each slice of bread lengthwise into 1/2-inch strips, then cut the slices crosswise to form the croutons.
Separate the croutons and transfer them to the prepared pan. Bake until browned, stirring occasionally, about 8 minutes. Cool completely before using to garnish the soup. Store in an airtight container.