Bell’s Pumpkin Soup
Submitted by Virginia Seabolt
This hearty soup is fall in a bowl. Perfect for chilly autumn nights. Serve with crusty bread and a salad for a complete meal that's as easy to make as it is delicious to eat.
Serving size: 8 servings
|Butter or margarine
|Ground black pepper
|Heavy or light cream
|Bell's Seasoning to taste
- Melt butter in large saucepot or Dutch oven. Add onion, salt and pepper and cook until golden brown.
- Stir in pumpkin puree, chicken stock and Bells seasoning.
- Bring to a boil, reduce heat to low and simmer for about 30 minutes. Remove from heat and allow to cool slightly.
- Puree until smooth if desired with a hand blender or in small batches in a blender or food processor. Return to a simmer and cook until heated through. Stir in cream and serve garnished with crumbled blue or goat cheese and chopped parsley.