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
|3 Tbsp.||Butter or margarine|
|1 large||Onion chopped|
|1/2 tsp.||Ground black pepper|
|4 Cups||Pumpkin puree|
|6 Cups||Chicken stock|
|1/2 Cup||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.