Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Cento Double Concentrated Tomato Paste Tube, hand crushed
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 cup Pumpkin Puree
- 3 cups Cento Organic Vegetable Stock
- 1/2 cup Heavy Cream
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot over medium heat, heat olive oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, salt, and pepper; cook for 1 minute. Add tomato paste and cook, stirring, until it darkens slightly and becomes fragrant. Pour in vegetable stock, then add San Marzano tomatoes, breaking them apart with a spoon. Stir in pumpkin purée and bring to a simmer. Reduce heat and cook for 20 minutes. Stir in heavy cream, then use an immersion blender to purée until smooth. Serve warm with a drizzle of olive oil or cream. Serves 4-6.
