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    You are in: Home / Recipes / Pumpkin Tomato Basil Soup Recipe
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    Pumpkin Tomato Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Tish's Note:

    I had an extra pumpkin this holiday season and here is what became of it!

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    Units: US | Metric


    1. 1
      In a large pot, put Chicken Stock, pumpkin and carrot.
    2. 2
      Bring to a boil, then reduce to simmer for 1/2 hour.
    3. 3
      Put butter in a frying pan and sautee onions and mushrooms until browned.
    4. 4
      Add tomatoes and continue to fry for 5 minutes.
    5. 5
      Puree all ingredients in a blender. Place pureed soup into the soup pot.
    6. 6
      Add spices, sugar and cream at this time.
    7. 7
      Simmer for 10 minutes.
    8. 8
      Serve with fresh croutons.

    Ratings & Reviews:

    • on October 30, 2010


      I had a little taste of this soup and then into the freezer it went . It made a generous amount and I had to use coriander and parsley as I had no basil. It was great and I loved the unusual addition of mushrooms. Made for Everyday is a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2008


      I followed this recipe quite loosely, I also added bacon but used tomato paste instead of tomatoes & I omitted the cream & sugar. This was a lovely warming thick soup that even toddler DD enjoyed. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Tomato Basil Soup

    Serving Size: 1 (440 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.6
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 10.7 g
    Cholesterol 47.0 mg
    Sodium 1528.3 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 6.6 g
    Sugars 14.4 g
    Protein 9.2 g

    The following items or measurements are not included:


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