Pumpkin Tomato Soup

Servings:

6–8

Ready In:

2 Hours

Calories:

203

Good For:

Dinner

About this Recipe

Pumpkin cut in a pieces on wooden cutting board isolated on white background. Diced Pumpkin. Thanksgiving day or seasonal autumnal concept

Nothing tastes better than a bowl of warm soup on a cold night, and this pumpkin tomato soup is no exception. Made with fresh pumpkin, tomatoes, and onions, this recipe is flavorful and packed full of nutrients.

Pumpkin is low in calories, but rich in vitamins A and C, which help boost your immune system. Adding this pumpkin tomato soup to your holiday celebrations will not only please your guests, but it will also give your body a nutrient boost.

MACRONUTRIENTS

PROTEIN

4.81 GRAMS

CARBOHYDRATES

12.31 GRAMS

FATS

15.64 GRAMS

Ingredients

1 lb. fresh pumpkin, diced

1 lb. fresh tomatoes, peeled and coarsely cut

½ cup butter

1 cup diced onions

2 Tbsp. dry sherry

2 pints chicken stock

Pinch salt and pepper

Step by Step Instructions

Step 1

Fry onions in butter until transparent.

Step 2

Add diced pumpkin and fry with onions until soft.

Step 3

Add tomatoes and heat until boiling.

Step 4

Add sherry and simmer gently for 35 minutes.

Step 5

Puree in blender and add chicken stock until desired consistency.

Step 6

Boil again. Adjust seasoning if necessary.

Step 7

Serve with a whirl of heavy cream.

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