Description
This recipe is adapted from Country Living Magazine.
Ingredients
Scale
- 2 tbsp butter
- 1 large potato, chopped into 1/2 inch cubes
- 1 large onion, diced
- 1 16 oz Libby’s pumkin
- 3 cups chicken stock
- 1/2 cup heavy cream (or evaporated milk)
- 1/2 tsp salt (or salt to taste)
- 1/4 tsp white pepper
- ground black pepper to taste
- 1/4 tsp nutmeg
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add onions and sautee the for 3 minutes.
- Add potato and sautee for 7 minutes more, stirring occasionally.
- Add chicken stock and bring to boil, reduce heat and cook covered for 10 minutes – until veggies are tender.
- Use the flat side of your wooden spoon to smash some of the potatoes against the side of the pot.
- Stir in pumpkin puree and spices. Bring to a boil and then reduce heat, cover, and cook for 10 minutes. Stir in cream and heat through.
- Serve with crusty bread.
Notes