Pumpkin Soup With Sage / Rosemary Olive Oil Recipe

Ingredients:

 

-5 cups chicken stock or broth

-3 cups pumpkin puree

-3/4 cup heavy cream

-1 tablespoons oregano

-5 cloves of garlic, peeled and finely chopped

-2 potatoes, peeled and diced into 1/2 inch cubes

– 1 tablespoon parsley

-1/2 cup and 1/3 cup onion chopped

-1 teaspoon thyme

-3 tablespoon Sonoma farm Sage & Rosemary  Infused Extra Virgin Olive Oil

 

Preparation:

 

Heat the sage & rosemary olive oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, and potatoes. Stir in the oregano and parsley. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately.