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Pumpkin Soup
Stonewall Kitchen
What could be nicer for an Autumn lunch?

Serves:  4

Ingredients

  • 2 tablespoons Stonewall Kitchen Extra Virgin Olive Oil or unsalted butter
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled, cut into 1/4” dice
  • 2 cups chicken broth
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter
  • 1 1/2 cups half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

 Directions

  1. Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
  2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
  3. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender.
  4. Return mixture to saucepan. Stir in contents of 1 jar Stonewall Kitchen Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.

 Recipe Tips Garnish with a dollop of sour cream and toasted pumpkin seeds. 		 
 
 

Maple Pumpkin Butter
$6.50
 

Extra Virgin Olive Oil
$8.95
 
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