Harvest Pumpkin Soup Recipe

Servings: 4-6

Ingredients:
1 medium onion, chopped
2 tbsp salted butter
4 cups chicken or vegetable broth
2 lbs baked pumpkin
3 Yukon gold potatoes, peeled and cut into 1-inch cubes
1 - 12 oz jar Stonewall Maple Pumpkin Butter
cinnamon, nutmeg, salt, pepper and garlic powder to taste
sour cream (optional)
pepitas (pumpkin seeds) or parmesan toasted rounds


Directions:
Cut pumpkins in half; remove seeds and brush with olive oil. Place on baking sheet cut sides down. Bake at 400° degrees until lightly caramelized and soft like a baked potato.  Melt butter in large soup pot over medium-low heat. Add onions; sauté 5 minutes or until translucent.  Stir in pumpkins, potatoes and stock. Simmer on medium heat until vegetables are tender, about 45 minutes.  Let cool slightly.  Puree soup in pot with electric mixer on low speed until smooth. Fold in Maple Pumpkin Butter and add salt & pepper to taste. Spice up with cinnamon, nutmeg, and garlic powder as desired. Gradually add more broth if needed for desired consistency.  Just before serving, swirl in small amount of sour cream (optional) and garnish with Pepitas for a Festive Fall Flair!

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