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Pumpkin Soup

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Source: Stonewall Kitchen

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Yield: Serves 4

What could be nicer for an Autumn lunch or for a Thanksgiving starter?

RECIPE 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 Stonewall Kitchen Maple Pumpkin Butter

1 1/2 cups half and half or light cream

1/2 teaspoon salt

1/4 teaspoon pepper

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DIRECTIONS

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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