Pumpkin Soup

1st November 2020 Marc Coffey 2 Comments

Ingredients

2 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil or unsalted butter
1 medium onion, chopped
2 medium potatoes, peeled and cut into 1/4-inch 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 one jar 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.