30-Minute Maple Pecan Soup That Tastes Like Cozy Autumn

The first time I tried maple pecan soup, it was at a tiny Vermont café during peak fall foliage season. One spoonful of that velvety, nutty goodness and I was hooked—immediately begging the owner for hints about her recipe. She wouldn’t budge, so I spent months testing versions at home until I cracked the code. This creamy maple pecan soup balances sweet and savory perfectly, with toasted pecans adding crunch against the silky broth. It tastes like autumn in a bowl, especially when you use real maple syrup (none of that pancake stuff!). Trust me, once you try it, you’ll want to make this every time the leaves start turning.

Why You’ll Love This Maple Pecan Soup

This soup is my go-to for cozy nights when I want something special without the fuss. Here’s why it’s always a hit:

• Effortless elegance: Ready in under 30 minutes, yet tastes like you simmered it all day
• Magic flavor combo: The maple and toasted pecans create this incredible sweet-savory dance on your tongue
• Perfect texture: Creamy enough to feel indulgent, but not heavy like some cream-based soups
• Seasonal star: Equally at home at Thanksgiving dinner or a casual weeknight meal

Ingredients for Maple Pecan Soup

Gather these simple ingredients – they come together like magic when you start cooking:

• 1 cup pecans, toasted (trust me, toasting them makes ALL the difference)
• 2 tbsp butter (the real stuff, please!)
• 1 onion, chopped (yellow works best here)
• 2 cups vegetable broth (low-sodium lets you control the salt)
• 1 cup heavy cream (see notes below for subs)
• 1/4 cup pure maple syrup (grade A or B – no imitation syrup)
• 1/2 tsp salt
• 1/4 tsp black pepper

Ingredient Notes & Substitutions

Out of something? No worries – here’s how to adapt:

• For dairy-free: Swap heavy cream for full-fat coconut milk (the canned kind)
• Broth alternatives: Chicken broth works if you’re not keeping it vegetarian
• Maple syrup grades: Grade B has deeper flavor, but Grade A works great too
• Nut allergies: Try toasted pumpkin seeds instead of pecans (but the flavor will change)

How to Make Maple Pecan Soup

Okay, let’s make some magic happen! This soup comes together so easily – just follow these steps:

1. Toast those pecans first: Toss them in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch closely – they burn fast! Set aside.
2. Sweat the onions: Melt butter in your soup pot, then add chopped onions. Cook until they’re soft and translucent (about 5 minutes). Don’t rush this step – it builds flavor!
3. Bring it all together: Pour in vegetable broth, heavy cream, maple syrup, salt, and pepper. Give it a good stir and let it simmer gently for 10 minutes. You’ll see it thicken slightly.
4. Blend to silky perfection: Carefully transfer the mixture to a blender (or use an immersion blender right in the pot). Blend until completely smooth – about 1 minute on high.
5. The grand finale: Stir in most of those toasted pecans (save some for garnish!), taste for seasoning, and serve warm. The smell alone will have everyone crowding the kitchen!

Tips for Perfect Maple Pecan Soup

Here are my hard-earned secrets for soup success:

• Toast pecans separately – it keeps their crunch intact in the creamy soup
• Don’t boil after adding cream – just a gentle simmer prevents curdling
• For extra smooth texture, strain through a fine mesh sieve after blending
• Letting the soup sit 10 minutes before serving helps flavors meld beautifully

Serving Suggestions for Maple Pecan Soup

This soup absolutely shines when paired with the right accompaniments. My favorite way to serve it? With thick slices of warm, crusty sourdough for dipping – the chewy bread soaks up every last drop! For a lighter meal, pair it with a crisp apple and walnut salad. And don’t skimp on garnishes – extra toasted pecans on top add wonderful crunch, while a drizzle of maple syrup makes it feel extra special.

Storing and Reheating Maple Pecan Soup

This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container. When reheating, go low and slow on the stovetop to prevent the cream from separating (I’ve learned this the hard way!). If it does separate, a quick whisk brings it right back together. Freezing? I don’t recommend it – the texture changes too much.

Maple Pecan Soup Nutritional Information

Just so you know what you’re enjoying (because let’s be real – you’re going to enjoy every spoonful!), here’s the nutritional breakdown per serving. These are estimates since ingredients can vary:

• Calories: 320
• Fat: 25g (10g saturated)
• Carbs: 20g
• Sugar: 12g (mostly from the maple syrup)
• Protein: 4g

Not exactly diet food, but totally worth it for that rich, comforting flavor!

FAQs About Maple Pecan Soup

Can I use walnuts instead of pecans?
Absolutely! Walnuts make a delicious substitute, though they have a slightly more bitter flavor. Toast them just like pecans – it brings out their natural sweetness. The soup will taste different, but still wonderful.

Is this soup freezer-friendly?
Honestly? Not really. The cream tends to separate when frozen and thawed, giving the soup a grainy texture. It’s best enjoyed fresh or stored in the fridge for a few days.

Can I make it dairy-free?
Yes! Full-fat coconut milk works beautifully as a heavy cream substitute. Just be aware it’ll add a subtle coconut flavor that pairs surprisingly well with the maple.

What’s the best way to reheat leftovers?
Low and slow is key! Warm it gently on the stovetop over medium-low heat, stirring frequently. If it separates, a quick whisk brings it right back together.