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
1/2 of a large onion finely chopped
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. Then 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 !!!!!
