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Pumpkin Soup
Makes 4 Servings
*2 tablespoons Stonewall Kitchen 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
1Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
2Add potatoes and chicken broth to saucepan; cover and bring to a boil.
3When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender.
4Return mixture to saucepan. Stir in contents of 1 jar 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.
  • Source
    Stonewall Kitchen®
    To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit