Pumpkin Soup

What could be nicer for an Autumn lunch?

ingredients

• 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

directions

1. Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
3. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender.
4. Return 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.