Sub-Total: $0.00
Toasted Pumpkin Soup
1/8 | C | Cuisine Perel Toasted Pumpkin Grape seed oil
6 | oz | of chopped Panchetta
1 | 32 oz | large can of Pumpkin Purée
1 tsp. Coriander Seeds
1 | tsp | Red Pepper flakes
32 | oz | Chicken Stock
6 | Tbsp | Sour cream
1 | bunch | of fresh Sage “save some for the meal”
Salt and Pepper to taste
1
In a large Dutch oven pan heat the Cuisine Perel Toasted Pumpkin Grape seed oil.
2
Put in the Panchetta and cook for about 5 minutes.
3
Put in onions and grind the Coriander and Red Pepper flakes. Put in the pot. Sauté until done.
4
Add Pumpkin Purée into the pot then the chicken Stock.
5
Throw in a bunch of torn sage bring to a boil and then lower heat to simmer for 30 minutes.
6
Take half of the soup out and put it in a blender then pour it back into the pot.
Ingredients
1/8 | C | Cuisine Perel Toasted Pumpkin Grape seed oil
6 | oz | of chopped Panchetta
1 | 32 oz | large can of Pumpkin Purée
1 tsp. Coriander Seeds
1 | tsp | Red Pepper flakes
32 | oz | Chicken Stock
6 | Tbsp | Sour cream
1 | bunch | of fresh Sage “save some for the meal”
Salt and Pepper to taste
Directions
1
In a large Dutch oven pan heat the Cuisine Perel Toasted Pumpkin Grape seed oil.
2
Put in the Panchetta and cook for about 5 minutes.
3
Put in onions and grind the Coriander and Red Pepper flakes. Put in the pot. Sauté until done.
4
Add Pumpkin Purée into the pot then the chicken Stock.
5
Throw in a bunch of torn sage bring to a boil and then lower heat to simmer for 30 minutes.
6
Take half of the soup out and put it in a blender then pour it back into the pot.