About this recipe: This soup is completely different from the average soup. Pecans are simmered in a creamy chipotle-spiced soup base. Enjoy on those cold winter days.
Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.
Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans first, and it is divine! I used sea salt on the pecans as they roasted, and then used the sea salt from the pan to season the soup when it was done. Thank you for the recipe, I will certainly make this again and again!! - 13 Oct 2010 (Review from Allrecipes US | Canada)
This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth and coconut milk (my standard sub for cream); otherwise I followed the recipe exactly. I'd probably try this again and use a tomato rather than paste--or omit it altogether. A dried chipotle would add an interesting smokiness. - 07 Jan 2009 (Review from Allrecipes US | Canada)
I haven't made it yet but am anxious too! After reading the recipe and the reviews it seemed to me that if you toast the Pecans, it might add a depth of flavor that you are missing. I am going to try toasting them and see if that helps. - 26 Aug 2010 (Review from Allrecipes US | Canada)