Print Options:

Toasted Pumpkin Soup

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

A bowl of soup with cream on top.

 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.

Scroll To Top