Pumpkin Soup

Serves 6
  • 2 tbsp. extra virgin olive oil or unsalted butter
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled, cut into 1/4" dice
  • 2 cups chicken broth
  • 12.75 oz. jar Stonewall Kitchen Maple Pumpkin Butter
  • 1 ½ cups half-and-half or light cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

In a large saucepan, heat oil over medium heat; add onions, cooking until translucent. Add potatoes and broth; cover and bring to a boil. When potatoes are fork-tender, purée potato and onion mixture with cooking liquid in a food processor or blender; return mixture to saucepan. Stir in Stonewall Kitchen Maple Pumpkin Butter and half-and-half; reheat gently until very hot, but do not bring to a boil. Season with salt and pepper.

Recipe courtesy of Stonewall Kitchen.