It's cold and rainy out and it's definitely pumpkin season.  That combo calls for pumpkin soup, no?  Below is a recipe I found on Rick Bayless' fiesta site so all of the recipes call for Frontera products, which is fine by me because they're delish!  In case you need more credentials than that, Bayless was the winner of Top Chef Masters Season 1! 

• 2 cans (15 ounces each) solid-pack pumpkin
• ½ to 1 cup Frontera Chipotle salsa, to taste
• 6 cups chicken or vegetable broth
• ½ cup heavy (whipping) cream
• 1 tablespoon salt
• ½ teaspoon sugar
• Toasted pumpkin seeds for garnish

1. Mix all ingredients, except pumpkin seeds, in a large saucepan. Heat to a simmer and cook about 20 minutes.
2. Taste and adjust seasonings. Serve in warmed bowls garnished with pumpkin seeds.

Easy and YUM!