Pumpkin Tomato Cream Soup Recipes

PUMPKIN AND TOMATO SOUP

Steps:

• Peel and chop pumpkin.
• In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
• Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
• Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.

CREAM OF TOMATO & PUMPKIN SOUP

Steps:

• 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.
• Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
• Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
• Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

CREAM OF PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

PUMPKIN TOMATO CREAM SOUP

Steps:

• In a large pot filled with boiling water, blanch tomatoes for 10 seconds. With a slotted spoon, transfer tomatoes to colander to cool.
• Peel, seed and quarter tomatoes.
• In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
• In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth. Transfer to a large saucepan.
• Add sherry, salt, pepper and tarragon. Cover and simmer, stirring occasionally, 5 minutes. Add cream and heat through, about 3 minutes. Serve hot.