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Pumpkin Soup

Source: Stonewall Kitchen
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  Serves 4
What could be nicer for an Autumn lunch or for a Thanksgiving starter?
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
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.

Recipe reprinted by permission of Stonewall Kitchen. All rights reserved.
Date Added: 01/01/2008
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