Pumpkin Bowl Soup
Category
Soup
Servings
2-4
Prep Time
10 minutes
Cook Time
50 minutes
Calories
137
Author:
Cucina Antica
Ingredients
-
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
Directions
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.
Nutrition
Calories 137, Cholesterol 32 milligrams, Carbs 7 grams, Sodium 270 milligrams, Sugar 3 grams, Protein 2 grams, Fat 12 grams
Leave a comment