4 Reviews

This is very tasty. I get requests to make this soup all the time now. I made the butternut squash version, adding a ton of dried spices: paprika, basil, oregano, sage, parsley, etc.

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Milla October 29, 2001

Wow! What a great recipe - thank you very much. I can't wait to make this myself, and will surely pass this on to my son who loves to both garden and cook!

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bbranson44 February 26, 2009

This is such an easy soup to make, it's a thick warming winter soup. From a taste point of view I found it a little bland, so added Worcester sauce, oregano, a little Basil, a little chilli sauce and bay leaves, which at least to me improved it massively...

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Chocoholic UK November 02, 2007

We love this soup!! We use butternut squash and just love it but I look forward to trying pumpkin when they're in season this fall. It tastes quite traditional tomatoey but the squash sweetens it a bit and mellows it out (as well as really adding a nice nutritional punch!) I add a dollop of creme fraiche (sour cream would work) when serving for an extra zip of flavor and a decorative touch. It freezes beautifully, so we make big batches and freeze portions for later. We've used fresh homegrown tomatoes (run them through the food mill first to remove seeds and skins) and it is a fabulous way to use up the extra summer tomatoes but I'm sure it will work fine with canned tomatoes in the winter. Thank you for a super recipe!!

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StephanieZ September 17, 2006
Cream of Tomato & Pumpkin Soup