Ingredients
2 tablespoons butter1 medium onion, chopped2 garlic cloves, minced3 cups chicken stock1 can (15 ounces) solid-pack pumpkin1/2 cup sherry or chicken stock2 teaspoons brown sugar1/2 teaspoon dried thyme1/2 teaspoon ground cumin1/2 teaspoon dried rosemary, crushed1/4 teaspoon salt1 cup heavy whipping cream3/4 cup chopped pecans, toasted1/2 cup salted pumpkin seeds or pepitas, toastedOptional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds
Preparation
In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes.
Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.
