Pumpkin Soup

Prep time
Total Time
1 ratings

Recipe by Vermont Organic Valley farmer Amy Forgues.


  • 2 tablespoons Organic Valley Salted Butter
  • 14 cup diced green bell pepper
  • 1 onion, peeled and chopped (small)
  • 2 tablespoons flour
  • 1 teaspoon sea salt
  • 2 cups canned pumpkin
  • 2 cups Organic Valley Whole Milk
  • 2 cups chicken stock
  • 1 pinch thyme, crumbled
  • 1 pinch nutmeg
  • 1 tablespoon chopped parsley


In a large kettle, over medium low heat, melt butter, then add: green pepper and onion, saute until soft.
Sprinkle flour and sea salt over the top to thicken.

Then add pumpkin, milk, chicken stock, herbs and spices to taste.
Cook until slightly thickened, stirring constantly.
Enjoy! For thanksgiving this soup is nice served in baked jack-be-little pumpkins.

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