Toasted Pumpkin Soup


  • 1/8 C Cuisine Perel Toasted Pumpkin Grape seed oil
  • 6oz of chopped Panchetta
  • 1 32oz 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


  • In a large Dutch oven pan heat the Cuisine Perel Toasted Pumpkin Grape seed oil.
  • Put in the Panchetta and cook for about 5 minutes.
  • Put in onions and grind the Coriander and Red Pepper flakes. Put in the pot. Sauté until done.
  • Add Pumpkin Purée into the pot then the chicken Stock.
  • Throw in a bunch of torn sage bring to a boil and then lower heat to simmer for 30 minutes.
  • Take half of soup out and put in a blender then pour back into pot.

When ready to serve put a dollop of Sour cream in each soup bowl and sprinkle a little chopped sage in top. Enjoy !!!!!

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