Pumpkin Tomato Cream Soup

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?

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  large tomatoes
• 2  tablespoons butter
• 1⁄2 onion, chopped
• 2  cups  cooked pumpkin
• 1 (15 ounce) can chicken broth
• 3⁄4 cup dry sherry
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  teaspoons dried tarragon
• 2  cups heavy cream

Directions

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. Peel, seed and quarter tomatoes.
3. In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
4. In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
5. Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.