Pumpkin Tomato Basil Soup

Submitted by TishT

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

 

• Ready In: 1hr
• Ingredients: 13
• 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.

Reviews

[katew]

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.

 

[Mandy]

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!