Entertaining: Autumn Luncheon, with Recipes

Roasted Pumpkin Soup with Spiced Pecans

• 5 to 6 medium carrots, coarsely chopped
• 1 large white onion, quartered
• 2 to 3 cloves garlic
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 (3- to 4-pound) pie pumpkin or butternut squash, seeded and quartered
• 4 tablespoons packed brown sugar, divided
• 8 fresh sage leaves
• 6 cups chicken or vegetable broth
• 1 recipe Spiced Pecans (recipe follows)
• 6 sprigs fresh flat-leaf Italian parsley

Preheat oven to 375°F. Line roasting pan with foil. Place carrots, onion, and garlic in prepared roasting pan. Drizzle with olive oil and toss until well coated. Sprinkle with salt and pepper. Add pumpkin quarters to pan. Spread one tablespoon brown sugar on each pumpkin quarter; top with 2 sage leaves. Drizzle with olive oil.

Roast vegetables 45 to 60 minutes or until pumpkin flesh is soft. Meanwhile, in 4-quart Dutch oven bring broth to just boiling; remove from heat. Set aside to cool slightly. Remove vegetables from oven. Discard sage leaves. Scoop pumpkin flesh into medium bowl (you should have about 5 cups). In batches, add vegetables and pumpkin to blender or food processor and blend or process until smooth, adding enough cooled broth to reach desired consistency. To serve, divide soup evenly among bowls. Top with Spiced Pecans and flat-leaf Italian parsley sprigs. Makes 6 (1 1/3 cup) servings.

Spiced Pecans:
Preheat oven to 350°F. In small bowl combine 2 tablespoons unsalted butter, melted; 1/4 teaspoon kosher salt; and 1/8 teaspoon cayenne pepper. Add 1/2 cup pecans. Toss to combine. Spread evenly on baking sheet lined with foil. Bake 5 minutes or until toasted, watching closely to ensure pecans do not burn. Cool completely.