Here's how I make quick, "nothing-in-the-house" cream of pumpkin soup. In a pot cook 2-3 tablespoons of salsa from a jar over low heat for about 2 minutes, mix in a 14 oz. can of pumpkin puree, a chicken bouillon cube and a cup of milk. You can use some heavy cream or half and half for part of the milk if you have it on hand. Stir and heat on medium, but don't boil. This tastes much fancier than you might think but taste it and add salt, more milk, some water to thin it down, whatever you like.
Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .