Moroccan Pumpkin Soup Recipe


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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