Cream of Tomato and Pumpkin With Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delightful and healthy. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves |
1 (14 1/2 ounce) can tomatoes |
1 (15 ounce) can pumpkin |
1 teaspoon fresh thyme |
1/4 cup fresh basil, chopped |
1/2 cup chicken broth (or water) |
1 1/2 teaspoons worcestershire sauce |
2 tablespoons parmesan cheese, grated |
1/3 cup heavy cream |
salt and pepper |
Directions:
1. Heat the olive oil in a medium sauce pan. Saute the onions and garlic until tender.
2. Add water or broth and worchestershire sauce. (This soup is thick and creamy, for a thinner soup add more broth - or cream at the end.).
3. Add the canned pumpkin, tomatoes and herbs, simmer for 10 minutes, stirring occasionally.
4. Add the parmesan.
5. Puree with a hand blender, be careful not to splash yourself with the hot soup.
6. Stir in heavy cream, do not boil after this.
7. Salt and pepper to taste. Enjoy!
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