Creamy pecan soup

    1 hour 10 min

    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.

    13 people made this

    Serves: 8 

    • 30g butter
    • 80g finely chopped onion
    • 3 tablespoons finely chopped garlic
    • 1.5 litres chicken stock
    • 175g tomato puree
    • 475ml double cream
    • 2 tablespoons lemon juice
    • 360g pecan pieces
    • 3 tablespoons finely chopped tinned chipotle chillies in adobo sauce
    • salt to taste
    • 4 tablespoons chopped pecans for garnish

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.
    2. Pour the chicken stock into the pan and whisk in the tomato puree, double cream and lemon juice. Turn the heat to high and bring the soup to the boil. Turn the heat down to medium-low, add the 360g pecan pieces and the chopped chipotle chillies and simmer the soup until the pecans soften, about 30 minutes.
    3. Set aside 500ml of soup. Pour the rest of the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pan. Alternately, you can use a hand blender and puree the soup right in the cooking pan.
    4. Stir the reserved 500ml of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.


    Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.

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    Reviews in English (11)


    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)