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Butternut/Pumpkin: The Best of Pumpkin Soup

Source of Recipe

posted to recipecircus by marlaoh, from Macklinda


List of Ingredients

2 tablespoons 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 pumpkin butter
1 1/2 cups half and half or light cream
1/2 teaspoon salt
1/4 teaspoon pepper


Recipe

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