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    The Best of Pumpkin Soup


    Source of Recipe


    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.


 

 

 


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