Cream of Tomato & Pumpkin Soup

Top Review by Milla

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.

Ingredients Nutrition

Directions

  1. In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
  2. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
  3. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
  4. Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

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