Pumpkin Tomato Soup
Servings:
6–8
Ready In:
2 Hours
Calories:
203
Good For:
Dinner
About this Recipe
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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