Roasted Pumpkin and Sweet Potato Soup with Pecan Pomegranate Salsa | American Pecan Promotion Board

Ingredients

• Roasted Pumpkin and Sweet Potato Soup
• 1 (1-pound) sugar pumpkin, seeds removed and quartered
• 3 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons olive oil, divided
• 1 heaping cup chopped leeks
• 3 cloves garlic, chopped
• 2 large carrots, grated
• 2 teaspoons chopped thyme
• 1 1/2 tablespoons chopped rosemary
• 3 1/2 cups chicken stock
• 1/4 cup grated Parmesan cheese
• Kosher salt and pepper, to taste
• Pecan Pomegranate Salsa
• 1/3 cup toasted pecan pieces
• 1/4 cup pumpkin seeds
• 1/3 cup pomegranate arils
• 1/2 small shallot, minced
• 1 tablespoon olive oil or pecan oil
• 1/2 teaspoon maple syrup
• Pinch salt and pepper