Chipotle Persimmon Pumpkin Soup
By Chef John P. Workings, Waters Catering, San Diego, CA

Made with:
La Vigne Persimmon Chipotle

Ingredients:
3 tbsp. Butter
1 large Onion
6 cups Pumpkin Puree
3 cups Vegetable Stock
2 1 /2 cups La Vigne Persimmon Chipotle
1 cup half & half

Garnish:
Persimmon Chipotle
Creme Fraiche
Chopped Chives
TT Salt and Pepper

Procedure:
Cut pumpkins in half, deseed and puree. Bake at 375 or 400 degrees for 45 minutes or until soft.

Heat pan on medium high heat, add butter and diced onion; cook until translucent. Add pumpkin puree, vegetable stock and pinch of salt. Raise temperature to 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 in a blender. Pass through a China cap or chinois. Adjust seasoning to taste. Hold or heat and serve. Garnish with persimmon chipotle, fresh cream or chopped chives.

For La Vigne Chipotle Sauce go to: http://www.lavignefruits.com