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Pumpkin Soup made with Wild Turkey Habañero Hot Sauce
- Private group -
October 17, 2017
Ingredients
- 1 medium sweet yellow onion
- 1 tablespoon butter
- 29 ounces of packed pumpkin One can is 29 ounces , or two 15 ounce cans
- 6 cups of chicken stock or vegetable stock we prefer homemade stock to reduce sodium but the box stuff works too
- 1 teaspoon coarse sea salt
- 1/2 teaspoon pepper
- 1 tablespoon real maple syrup
- 1 teaspoon Wild Turkey Habañero Hot Sauce
- 1 teaspoon pumpkin pie spice homemade pumpkin pie spice
- 1 tablespoon cornstarch we use non-GMO organic cornstarch
- 1/4 cup water
- sour cream optional
- chopped parsley optional
Instructions
- Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and just starting to turn golden.
- Add pumpkin, stock, salt, pepper, maple syrup, Wild Turkey Habañero Hot Sauce and pumpkin pie spice. Mix well.
- Bring to a boil, then reduce heat to medium low. Leave uncovered and relax for 50 minutes while you pretend you're still cooking. (Or cook for 15 minutes if you're really short on time)
- After soup has simmered, combine water and cornstarch until thoroughly mixed.
- Increase heat and add cornstarch slurry to soup. Boil until thickened (a couple of minutes) and then remove from heat.
- To serve, ladle into bowls and top with a dollop of sour cream and chopped parlsey if desired.
- To freeze, let cool enough to ladle into zip top bags and freeze flat. Thaw the soup enough to remove from bag, then heat on the stove before serving.
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