Tomato Parmesan Soup in a Pumpkin

journal entry:

I signed up to bring soup.  So did many others.  People love soup.  They love their own soup.  I made the soup I love.  Absolutely love.  It is tomato.  First of all I thought about what to put it in.  Once it was made.  And hot.  Back and forth I went between the pan and the crock pot.  Back and forth.  Then I thought about the pumpkin.  I had never put anything in a pumpkin before.  Except a candle.  I decided to get festive.  In the spirit of things, this is what I did:

  • Put a pan on the stove
  • Poured three cans of Progresso Tomato Parmesan with Basil soup into the pan
  • Drained a can of diced tomatoes and poured them into the pan
  • Heated everything to HOT
  • Picked a pumpkin from the porch
  • Cut a lid and cleaned all of the seeds and pulp out of the pumpkin and lid
  • Wrapped some metal leaves around the stem (from my craft stash)
  • Tied a ribbon around the stem, over the leaves
  • Made a little sign on the computer so people would know what they were eating if they tasted my soup
  • Poured the HOT soup into the pumpkin
  • Cradled it carefully in the car and drove to the Church
  • Put it on the soup table
  • Poured a full bag of croutons on the top of the soup
  • Poured a LOT of Parmesan cheese over the croutons
  • Put the ladle in and the lid back on top

Sometimes the simplest things are the best.  This is a wonderful, tasty way to make a robust tomato soup in just minutes.   It is a very rich red and looks vibrant in the orange pumpkin shell.  Some brought rolls.  Some dessert.  All the “soup people” brought soup they thought should be in a Martha Stewart magazine.  Whoops.  So did I !

“Soup’s On”

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