Pumpkin Bowl Pumpkin Soup

Pumpkin Bowl Pumpkin Soup

October 19, 2015

Serves 2 to 4


  • 1 jar Cucina Antica Tuscany Pumpkin sauce
  • 2-4 small baking pumpkins
  • 1/2 cup cream 
  • 2-3 tsp. fresh chives, chopped
  • 2-3 tsp. fresh parsley, chopped
  • 1 large red bell pepper, chopped
  • Fresh ground black pepper
  • Croutons 


Preheat the oven to 350. Slice the tops off of the pumpkins and carve out the insides. Bake pumpkin until the outside begins to soften and brown (30 to 45 minutes). Meanwhile, combine Cucina Antica Tuscany Pumpkin sauce and cream in a large skillet. Simmer for 3 to 5 minutes. Add red bell pepper and simmer for another 2 to 4 minutes. Stir in ground black pepper. Remove from heat and ladle into warm pumpkin bowls. Garnish with fresh chives, parsley, and croutons. 

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