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Pumpkin Soup With Sage / Rosemary Olive Oil Recipe

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A Fall Meal

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-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
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.