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What should you do with a leftover can of canned pumpkin after completing all of the holiday cooking? This recipe is so easy but yet so tasty it will make you say, pumpkin soup? Why not! Let’s do it again.

Stir the following over medium heat:

1 cup cooked canned pumpkin
1 cup vegetable broth
1/2 cup cream
2-3 tablespoons of your favorite infused olive oil, we suggest smoked, garlic, or rosemary
Salt and pepper to taste.
Optional, add a tablespoon of curry powder while cooking or sprinkle nutmeg on top before serving.

Simmer to a low boil and cook about 1 minute.

The recipe makes about two full servings, scale up or down as you like.

Serve with crusty bread and a salad.

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Pumpkin Soup (Rosemary, Garlic or Smoked Olive Oil)