Pumpkin Bowl Soup
2-4 small baking pumpkins (sugar, peanut, Jack Be Little, New England are good options)
1 – 25 oz jar of Cucina Antica Tuscany Pumpkin sauce
½ cup heavy cream
1 large red bell pepper, chopped
Salt and pepper, to taste
Fresh chives, to garnish
Fresh parsley, to garnish
Preheat the oven to 350 degrees.
Slice off the top of the pumpkin, then scoop out the seeds and pulp. Bake pumpkins until the outside begins to soften and brown (about 40 minutes). Remove from oven and set aside.
In a large saucepan, combine Tuscany Pumpkin sauce and heavy cream. Simmer for 5 minutes over medium heat, stirring frequently to prevent clumping.
Add red bell pepper, salt, and pepper, and cook for another 3 minutes. Remove from heat and ladle into warm pumpkin bowls. Garnish with fresh chives and parsley.
Calories 137, Cholesterol 32 milligrams, Carbs 7 grams, Sodium 270 milligrams, Sugar 3 grams, Protein 2 grams, Fat 12 grams