Pumpkin Tomato Basil Soup

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Total Time
1 hr
0 mins

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

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

4 5

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.

4 5

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!