Toasted Pumpkin Soup

Ingredients:

• 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

Prep:

• 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 !!!!!