Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon dried thyme
- 1 can stewed tomatoes
- 1 can pumpkin puree, unsweetened
- 4 cups low sodium canned chicken stock, warmed
- Fresh grated nutmeg
- Salt
- Pepper
- 1/2 cup heavy cream
- 2 scallions, thinly sliced
Directions
In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallion
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By mdutton
Pullman, WA Th...
on October 19, 2011
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This soup is exceptiona and surprisingl. It is savory and delicious.. I like all the thyme, plus add additional seasonings, to taste (SPIKE, basil, Italian blend... Use the 14-15oz cans of tomatoes and pumpkin. Try dropping a scoop of salsa in with the tomatoes, for additional flavor.
The best!
By Wick Duggan
on October 16, 2011
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It does not denote what size can of pumpkin to use. If using fresh pumpkin, which is what I was looking for, how much is needed due to the extra moisture content?
By thbevis
Florence, AL
on August 09, 2011
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This soup is delicious!!! I have made this soup with a grilled cheese for dinner, and my family loves it. It does have more of a tomato bisque flavor, but the pumpkin gives it the creaminess it needs. Be careful not to buy the pumpkin pie filling. Buy the plain pumpkin in a can.
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