Light Cream of Tomato and Pumpkin Soup
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
10 cups
- Serves:
- 6
ingredients
- 2 cups water
- 2 vegetable bouillon cubes
- 2 cups 1% low-fat milk
- 800 ml canned tomatoes, diced type, not drained (big can)
- 1 1⁄2 cups cooked pumpkin, frozen, not drained
- salt and pepper
- 1⁄4 cup low-fat powdered milk
- 1⁄2 white onion, chopped
- 1 teaspoon dill
- 1⁄2 teaspoon garlic powder
- 1 teaspoon basil
directions
- if your pumpkin is still frozen throw it in a big pot with the milk, broth cubes, and half the can of tomatoes, bring to a boil and simmer until the pumpkin is thawed.
- with a potato masher or an immersion blender, mash/blend the pumpkin and tomatoes in, it doesn't have to be perfectly smooth.
- add rest of ingredients and simmer until onions are soft and flavors blended.
- serve with bread and a simple salad.
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RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.