Ingredients:

• 3 TBSP butter
• 1 large onion
• 6 cups Pumpkin Puree
• 8 cups Vegetable stock
• 2 1/2 cups La Vigne Persimmon Chipotle
• 1 cup half & half

Garnish:

• La Vigne Persimmon Chipotle
• Crème Fr
• Chopped chives
• Salt & pepper to taste
  

To puree pumpkin:

cut pumpkins in half and deseed. Bake at 375 or 400 degrees for 45 minutes or until the pumpkins are soft. Heat pan on medium-high heat, toss in butter and diced onions. Cook until translucent.

Add pumpkin puree, vegetable stock & a pinch of salt. Bring up to temp. (375 or 400)Add Persimmon Chipotle sauce, stir and taste. Add half & half, stir and taste.Bring soup to a boil. Remove from heat and puree with a blender. Pass through a China cap or chinois.Taste soup and adjust seasonings (salt & pepper). Hold or heat and serve. Garnish with Persimmon Chipotle, fresh cream, or chopped chives.