Roasted Pecan Pumpkin Soup

• 1 fresh yellow onion, quartered
• 1/2 cup pecan halves
• 1 fresh garlic clove
• 6 cups chicken stock
• 2 1/4 cups canned pumpkin puree (not pie filling) or 2 1/4 cups fresh pumpkin
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon white pepper
• butter
• 1/2 cup cream
• 1 pinch fresh ground nutmeg
• parsley

1. In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped.
2. Transfer mixture to a large saucepan over medium heat.
3. Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes.
4. Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper.
5. Bring to a simmer.
6. Reduce heat to low and simmer, uncovered, for about 20 minutes.
7. Stir in cream.
8. Pour into pre-heated soup bowls.
9. Garnish with parsley sprigs.
10. Enjoy!

yellow onion, pecan halves, garlic, chicken stock, pumpkin puree, salt, thyme, white pepper, butter, cream, fresh ground nutmeg, parsley

Taken from www.food.com/recipe/roasted-pecan-pumpkin-soup-273459 (may not work)