I made a Pumpkin Soup at work all week, so it was only fitting that I make more Pumpkin Soup at home, right?!? I mean, ’tis the season, and all…

Nonna has decided she doesn’t like pumpkin, so… as long as we don’t tell her it’s pumpkin, she’ll eat it. But… since she doesn’t care for spicy, either, I made her a beef and barley sour and went all out on the heat with ours. Sometimes it’s just easier to cook two meals…

I embellished the work recipe and made it heartier with roasted butternut squash and black beans. It was a winner.

Coconut Pumpkin Soup with Sriracha

  • 1 ctn Pumpkin Soup
  • 1 can Pumpkin
  • 1 can Coconut Milk
  • 1 can Black Beans, rinsed and drained
  • 1 small butternut squash – peeled, cubed, and roasted
  • 2 tbsp Sriracha Sauce – or to taste

Mix all ingredients in a medium saucepan and simmer until hot. Check for seasoning and add salt & pepper, as desired.

Really simple.

The panini were prosciutto, asiago, and apricot jam on Tuscan Pane…

More simplicity.

The weather is starting to cooperate with soups and stews. More to come…