Warm up with this super easy (and tasty) recipe for pumpkin soup
We’ve already admitted to a slightly abnormal obsession with all things pumpkin. So, it probably comes as little surprise that when we’re not craving pumpkin seeds, pumpkin cheesecake or pumpkin muffins, we’re jonesing for pumpkin soup.
And if that soup can be both easy and delicious? Well, count us in! This recipe, from Cucina Antica, a brand of all-natural cooking and pasta sauces (find it at Whole Foods, Sprouts and other grocers), could not be more simple and is perfect for warming up on a cool fall evening. Serve with some crusty bread and a green salad and take a little time to relax with all that extra time you saved.
Tuscan Cream of Pumpkin Soup
- 1 – 25 ounce jar Cucina Antica Tuscany Pumpkin Sauce
- ½ cup heavy cream
- 1 cup croutons
- Fresh parsley, chopped
- Fresh chives, chopped
- Fresh ground black pepper
Pour the jar of Cucina Antica Tuscany Pumpkin Sauce into a medium sauce pan. Add heavy cream and bring to simmer for 3-5 minutes, stirring occasionally. Pepper to taste. Ladle into bowls (we love these appropriately orange bowls from the Rachael Ray Store, on sale for $ 24.95 for a set of four, rachaelraystore.com, and garnish with fresh parsley, chives and croutons.