5/5
(1 Votes)
Ingredients
- 1 large onion, peeled & chopped finely
- 1/4 cup butter
- 1/2 lb. fresh tomatoes (or canned whole), seeded and coarsely chopped
- 3-4 large carrots, peeled and chopped
- 4 cups low sodium chicken broth (vegetable broth for vegetarian version)
- 1 16 oz. can pumpkin
- 1/4 cup fresh chopped basil
- salt & pepper
- pinch sugar
- 3 Tb. heavy cream (optional)
- Grated Swiss cheese or salted/toasted pumpkin seeds for garnish
Preparation
Step 1
In a large soup pot, saute onion in butter about 4-5 minutes. Add tomatoes and simmer gently about 5 more minutes.
In another saucepan, simmer the carrots in 2 1/2 cups of chicken broth until soft. Pour soft carrots & broth into a blender or food processor. Add the canned pumpkin and 1/4 tsp salt and blend until smooth. Add the remaining chicken broth as necessary.
Add the pumpkin mixture to the tomatoes & onions. Season with pepper, pinch of sugar and a little salt if needed. Stir in the chopped basil. Fold in heavy cream (if desired) and heat but do not boil the soup. Pour into a soup tureen or individual bowls and top with cheese and toasted pumpkin seeds.