Spicy Pecan Soup Recipe - Allrecipes.com
Spicy Pecan Soup Recipe

Spicy Pecan Soup

Recipe by  

"This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!"

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Ingredients Edit and Save

Original recipe makes 8 cups soup Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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 pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.
  3. Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, 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 pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. Stir the reserved 2 cups 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2012

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!!

Most Helpful Critical Review
Aug 03, 2015

The taste was excellent but it was watery and the peacons were an odd texture with this. I am going to strain the liquid, discard the pecans, and add cooked chicken then reheat and serve. I only added about a cup of pecans originally and am glad as that was even too much. I think this soup has hope but in a different format.

Aug 31, 2010

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.

Jan 07, 2009

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.

Aug 25, 2010

This was okay but it lacked something I thought. The blended pecans resembled ground beef which was deceiving. Maybe I would have liked it better with meat? I'm not sure? It wasn't bad and it was a nice change but it cost a lot to make it for not a lot of WOW factor. If you love pecans, give it a try!

Jan 05, 2009

I got a little heavy handed on the chipotle's, so I put some sour cream on the table, but being from New Mexico, none of my guests thought it was too hot. Tasty and different. A nice company soup.

Mar 04, 2011

absolutely amazing!

Jan 02, 2009

Unique and was enjoyed by most. I will make it again.


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  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 60.4 g
  • 93%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 750 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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