Love this soup. It was passed along by a family friend a few years back. I've made it for Enrichment and had rave reviews. Shane even likes it, and he's not a huge pumpkin person. The longest part is just the dicing and then mixing it in the blender; from there, it just needs to simmer a bit.
Ingredients:
- 1 lrg. onion, peeled & finely minced
1/4 c. butter
½ lb. fresh tomatoes, peeled, seeded and coarsely chopped (Romas)
½ lb. carrots peeled & cut in lrg. chunks
3 3/4 c. broth divided (vegetable or chicken, obviously, I use the former)
1 cup (16 oz.) solid pack pumpkin
salt and pepper
2 Tb. minced fresh basil or 1 Tb dried
3 Tb. heavy cream - optional*
grated Swiss cheese for garnish*
toasted curried pumpkin seeds or croutons (plain)*
In large pot, saute onion in butter 4-5 min. Add tomatoes, simmer 5-6 min. In another pan, simmer carrots in 2 ½ cups chicken broth. Combing cooked carrots, hot broth & pumpkin in blender - puree. Add remaining stock. Add pumpkin mixture to pot, season with salt and pepper. Fold in cream and heat but do not boil. Garnish with cheese and croutons.
*I've never added the cream or garnish suggestions just because I usually try to avoid dairy and the soup is still phenomenal.
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