Cream of Tomato & Pumpkin Soup

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  • In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
  • Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
  • Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
  • Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

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  1. This is very tasty. I get requests to make this soup all the time now. I made the butternut squash version, adding a ton of dried spices: paprika, basil, oregano, sage, parsley, etc.
  2. Wow! What a great recipe - thank you very much. I can't wait to make this myself, and will surely pass this on to my son who loves to both garden and cook!
  3. This is such an easy soup to make, it's a thick warming winter soup. From a taste point of view I found it a little bland, so added Worcester sauce, oregano, a little Basil, a little chilli sauce and bay leaves, which at least to me improved it massively...
  4. We love this soup!! We use butternut squash and just love it but I look forward to trying pumpkin when they're in season this fall. It tastes quite traditional tomatoey but the squash sweetens it a bit and mellows it out (as well as really adding a nice nutritional punch!) I add a dollop of creme fraiche (sour cream would work) when serving for an extra zip of flavor and a decorative touch. It freezes beautifully, so we make big batches and freeze portions for later. We've used fresh homegrown tomatoes (run them through the food mill first to remove seeds and skins) and it is a fabulous way to use up the extra summer tomatoes but I'm sure it will work fine with canned tomatoes in the winter. Thank you for a super recipe!!



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