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

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    dicentra's Note:

    This soup is from my 365 Ways to Cook Vegetarian cookbook. I bet it would freeze well. Use a can of diced tomatoes instead of fresh?

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    Units: US | Metric


    1. 1
      In a large pot filled with boiling water, blanch tomatoes for 10 seconds. With a slotted spoon, transfer tomatoes to colander to cool.
    2. 2
      Peel, seed and quarter tomatoes.
    3. 3
      In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
    4. 4
      In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
    5. 5
      Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.

    Ratings & Reviews:

    • on February 21, 2014


      A real lifesaver here in post periodontal surgery land! Was craving something savory and needed to combat the most annoying side effect of Vicodin - this pumpkin soup does it! Had to sub in 20 ounces of canned tomatoes (It's February) and left out the tarragon - even with these 2 necessary changes, the soup is wonderful! Smooth (stick blender in the pot), savory and not too rich - very satisfying for the first day I could have warm (not hot) foods. Really pleasant change from the sweet and cold mooshy things I had for the previous day and a half. Hopefully it will do its job otherwise. Anyway, this is a keeper recipe for when we are well as we love many things pumpkin. TY for posting!

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


    Nutritional Facts for Pumpkin Tomato Cream Soup

    Serving Size: 1 (605 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.3
    Calories from Fat 458
    Total Fat 50.9 g
    Saturated Fat 31.3 g
    Cholesterol 178.3 mg
    Sodium 1047.7 mg
    Total Carbohydrate 24.9 g
    Dietary Fiber 3.8 g
    Sugars 8.8 g
    Protein 7.7 g

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