Recipe

Pumpkin Tomato Cream Soup Recipe


Print Recipe

Ingredients
  • 1/2 onion, sliced .
  • 3/4 c dry sherry .
  • 2 c cooked pumpkin .
  • 1/2 tsp pepper .
  • 1 tsp salt .
  • 2 c heavy cream .
  • 1 (15 oz) can chicken broth .
  • 2 tbsps butter .
  • 4 large tomatoes .
  • 2 tsps dried tarragon

Directions
  • Step #1 In a large pot filled with boiling water, blanch tomatoes for 10 seconds.
  • Step #2 With a slotted spoon, transfer tomatoes to colander to cool.
  • Step #3 Peel, seed & quarter tomatoes.
  • Step #4 In a medium frying pan, stirring every once in awhile, melt butter over med-heat/flame; add onion & cook, until golden, 4-5 mins.
  • Step #5 In a mixer or food processor/blender, onion, puree tomatoes, pumpkin & broth until smooth.
  • Step #6 Transfer to a large saucepan.
  • Step #7 Add sherry, salt, pepper & tarragon.
  • Step #8 Cover up & let simmer, stirring every once in awhile, 5 mins.
  • Step #9 Add cream & heat through, about 3 mins.
  • Step #10 Serve hot.
  • Enjoy the Pumpkin Tomato Cream Soup recipe

Viewing Pumpkin Tomato Cream Soup Receipe