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Cream of Pumpkin Soup with Mozzarella Galbani and Maple Pecans

If there is one soup you need to make this Thanksgiving, it’s got to be this Cream of Pumpkin Soup with Mozzarella Galbani and Maple Pecans.

Recipe inspired by Half Baked Harvest


  • 1/2 cup + 2 tablespoons pure maple syrup

  • 1 cinnamon stick + 1/4 teaspoon ground cinnamon

  • 2 cans (15 ounce) pumpkin puree

  • 2 cups low-sodium chicken or veggie broth

  • 1 tablespoon fresh thyme, chopped

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon cayenne

  • kosher salt and pepper

  • 2 tablespoons bourbon (optional)

  • 1/2 - 1 cup of Président Professionnel Cooking Cream 18% UHT

  • 4 tablespoons Président Butter

  • 1 cup of pecans

  • 1 cup of Mozzarella Galbani, grated

  • 4 slices Prosciutto Citterio

  • 2 thick slices sourdough bread

  • 6 fresh sage leaves, chopped


  1. Add 1/2 cup maple syrup and the cinnamon stick to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency.

  2. Slowly stir the pumpkin puree into the thickened maple syrup. Add the broth, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon, if using, and 1/2 cup cooking cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve. Remove the cinnamon stick.

  3. Add the Galbani mozzarella cheese and stir a few times until melted.

  4. Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop.

  5. In the same skillet, cook the prosciutto until crisp. Remove and allow to cool, then add to a food processor along with the bread, process until fine crumbs. Add the remaining 2 tablespoons butter to the skillet. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Add the bread crumbs and sage. Toast the mixture for about 5 minutes or until the bread crumbs are golden. Season with salt and pepper.

  6. Divide the soup between the roasted pumpkin bowls (see below). Top with pecans, bread crumbs, sage and any other topping of your choosing. Enjoy!



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