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Stonewall Kitchen Maple Pumpkin Butter
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Stonewall Kitchen

Maple Pumpkin Butter

Item #: 161003

$7.99 $7.99
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A pure New England treat, this Maple Pumpkin Butter's sweet mixture of maple and pumpkin delivers the essence of fall with every bite. Great for muffins, as a recipe ingredient and more, it's the perfect flavor to satisfy your fall cravings.

  • Gluten free
  • Pumpkin, brown sugar and maple syrup add depth to this butter
  • Refrigerate after opening
  • Made in USA

PUMPKIN SOUP

Total Time: 30 Minutes
Skill Set: Moderate
Makes 4-6 servings

Ingredients:

  • 2 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil or unsalted butter
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and cut into 1/4-inch dice
  • 2 cups chicken broth
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter
  • 1 1/2 cups half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
  2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
  3. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender.
  4. Return mixture to saucepan. Stir in contents of one jar Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.
  5. Garnish with a dollop of sour cream and toasted pumpkin seeds.
Product Details

A pure New England treat, this Maple Pumpkin Butter's sweet mixture of maple and pumpkin delivers the essence of fall with every bite. Great for muffins, as a recipe ingredient and more, it's the perfect flavor to satisfy your fall cravings.

  • Gluten free
  • Pumpkin, brown sugar and maple syrup add depth to this butter
  • Refrigerate after opening
  • Made in USA
Reviews
Recipes

PUMPKIN SOUP

Total Time: 30 Minutes
Skill Set: Moderate
Makes 4-6 servings

Ingredients:

  • 2 Tablespoons Stonewall Kitchen California Extra Virgin Olive Oil or unsalted butter
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and cut into 1/4-inch dice
  • 2 cups chicken broth
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter
  • 1 1/2 cups half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Heat olive oil or butter in a saucepan. Add onions and cook until translucent.
  2. Add potatoes and chicken broth to saucepan; cover and bring to a boil.
  3. When potatoes are fork tender, puree potato-onion mixture with cooking liquid in food processor or blender.
  4. Return mixture to saucepan. Stir in contents of one jar Maple Pumpkin Butter, and half and half. Reheat gently. Add salt and pepper to taste.
  5. Garnish with a dollop of sour cream and toasted pumpkin seeds.