Perfect for a chilly fall day...
- 1 stick butter
- 1 cup diced Celery
- 1 cup diced Onion
- 1 tablespoon minced garlic
- 1 1/2 cups + 2 tablespoons flour
- 4 quarts chicken stock
- 4 cups diced cooked chicken
- e2 cups (1 pint jar) KKV Pumpkin Salsa
Saute onion, celery, and garlic in butter until translucent. Add flour and cook a few minutes but do not brown. Add chicken stock and stir well to incorporate the flour mixture. Add diced chicken and Kitchen Kettle Pumpkin Salsa and let simmer for 15-20 minutes. Remove from heat and serve immediately.
pumpkin soup, pumpkin salsa, moroccan pumpkin soup, kitchen kettle village
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