Tuesday, October 18, 2011

Tomato Pumpkin Soup

It definitely hasn't been soup weather in the city, in fact the past couple days it was hot hot hot...
but this soup still hit the spot.
The pumpkin is so subtle, you really wouldn't notice it if you didn't know it was there.
But it makes the soup so creamy and cuts back on the acidity that the tomatoes tend to give.
I loved it so much that I think I'll make tomato soup with pumpkin from here on out!
Served with crusty bread, this soup will definitely be a hit.

2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 28 oz. can crushed tomatoes
1 16 oz. can pumpkin
1 1/2 t salt
1/4 t pepper
1 Tbsp. dried basil
4 cups chicken broth
1/4 cup milk

In a large pot, saute onion in butter 4-5 minutes, until onion is translucent. Add tomatoes, salt, pepper, basil and pumpkin. Puree in blender. Return mixture to the pot and add chicken broth. Heat soup to desired temperature and add milk. Garnish with Parmesan cheese and enjoy!

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