Pumpkin Tomato Basil Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had an extra pumpkin this holiday season and here is what became of it! Ingredients:
1 small pumpkin |
7 tomatoes, skinned and chopped |
4 cups chicken broth |
8 -10 carrots, peeled, sliced, diced |
1 medium onion |
2 -3 garlic cloves, chopped |
1 cup mushroom, sliced |
2 tablespoons fresh basil, chopped |
1/4 cup butter |
1 teaspoon salt |
1 pinch ground pepper |
1/4 cup cream |
1 teaspoon sugar |
Directions:
1. In a large pot, put Chicken Stock, pumpkin and carrot.
2. Bring to a boil, then reduce to simmer for 1/2 hour.
3. Put butter in a frying pan and sautee onions and mushrooms until browned.
4. Add tomatoes and continue to fry for 5 minutes.
5. Puree all ingredients in a blender. Place pureed soup into the soup pot.
6. Add spices, sugar and cream at this time.
7. Simmer for 10 minutes.
8. Serve with fresh croutons.
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