Cream of Tomato and Pumpkin With Fresh Herbs

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves
• 1 (14 1/2 ounce) can tomatoes
• 1 (15 ounce) can pumpkin
• 1 teaspoon fresh thyme
• 1/4 cup fresh basil, chopped
• 1/2 cup chicken broth (or water)
• 1 1/2 teaspoons worcestershire sauce
• 2 tablespoons parmesan cheese, grated
• 1/3 cup heavy cream
• salt and pepper

Directions

1. 1

   Heat the olive oil in a medium sauce pan. Saute the onions and garlic until tender.

2. 2

   Add water or broth and worchestershire sauce. (This soup is thick and creamy, for a thinner soup add more broth -- or cream at the end.).

3. 3

   Add the canned pumpkin, tomatoes and herbs, simmer for 10 minutes, stirring occasionally.

4. 4

   Add the parmesan.

5. 5

   Puree with a hand blender, be careful not to splash yourself with the hot soup.

6. 6

   Stir in heavy cream, do not boil after this.

7. 7

   Salt and pepper to taste. Enjoy!