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Nutrition Facts
Serving Size 1 (380g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 147
Calories from Fat 25		(17%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 476mg		19%
Potassium 912mg		26%
Total Carbohydrate 31.4g		10%
	Dietary Fiber 3.3g	13%
	Sugars 18.6g
Protein 3.5g		6%
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Cream of Tomato & Pumpkin Soup

Recipe #4032 | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
Nov 5, 1999

SERVES 4 -6 (change servings and units)

Ingredients

2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
1 (28 ounce) can stewed tomatoes (no spices added)
2 tablespoons maple syrup
4 cups pumpkin or butternut squash, pureed
1/8 teaspoon white pepper
salt

Directions

1
In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
2
Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
3
Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
4
Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

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Featured Reviews for This Recipe

From: Chef #504753

On Feb 26, 2009

Wow! What a great recipe - thank you very much. I can't wait to make this myself, and will surely pass this on to my son who loves to both garden and cook!

0 people found this review helpful

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From: Chocoholic UK

On Nov 2, 2007

This is such an easy soup to make, it's a thick warming winter soup. From a taste point of view I found it a little bland, so added Worcester sauce, oregano, a little Basil, a little chilli sauce and bay leaves, which at least to me improved it massively...

1 person found this review helpful

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From: Milla

On Oct 29, 2001

This is very tasty. I get requests to make this soup all the time now. I made the butternut squash version, adding a ton of dried spices: paprika, basil, oregano, sage, parsley, etc.

4 people found this review helpful

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From: StephanieZ

On Sep 17, 2006

We love this soup!! We use butternut squash and just love it but I look forward to trying pumpkin when they're in season this fall. It tastes quite traditional tomatoey but the squash sweetens it a bit and mellows it out (as well as really adding a nice nutritional punch!) I add a dollop of creme fraiche (sour cream would work) when serving for an extra zip of flavor and a decorative touch. It freezes beautifully, so we make big batches and freeze portions for later. We've used fresh homegrown tomatoes (run them through the food mill first to remove seeds and skins) and it is a fabulous way to use up the extra summer tomatoes but I'm sure it will work fine with canned tomatoes in the winter. Thank you for a super recipe!!

2 people found this review helpful

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