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.
Ingredients
Serving size: 8 servings
| 3 Tbsp. | Butter or margarine |
| 1 large | Onion chopped |
| 1-1/2 tsp. | Salt |
| 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 |
Directions
- 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.