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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.

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

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  1. Melt butter in large saucepot or Dutch oven. Add onion, salt and pepper and cook until golden brown.
  2. Stir in pumpkin puree, chicken stock and Bells seasoning.
  3. Bring to a boil, reduce heat to low and simmer for about 30 minutes. Remove from heat and allow to cool slightly.
  4. 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.

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