Pumpkin Tomato Basil Soup

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

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  small pumpkin
• 7  tomatoes, skinned and chopped
• 4  cups chicken broth
• 8 -10  carrots, peeled, sliced, diced
• 1  medium onion
• 2 -3  garlic cloves, chopped
• 1  cup mushroom, sliced
• 2  tablespoons fresh basil, chopped
• 1⁄4 cup butter
• 1  teaspoon salt
• 1  pinch ground pepper
• 1⁄4 cup  cream
• 1  teaspoon sugar

Directions

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.