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Pumpkin Tomato Soup with Basil

Ingredients

  • 1 small pumpkin, peeled, seeded, and cut into 1″ cubes
  • 8 carrots, sliced
  • 4 cups chicken stock
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 6 medium tomatoes, skinned and chopped
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 1 teaspoon sugar
  • 1/4 cup cream
  • 2 tablespoons basil, chopped
  • 12 stuffed green olives, sliced
  1. In a large soup pot, combine the pumpkin cubes, carrot slices, and chicken stock. Bring to a boil. Simmer for 30 minutes.
  2. In a separate saucepan, melt the butter and sauté the onion and mushrooms in it until golden brown. Add the tomatoes. Stir-fry for 5 minutes; remove from heat.
  3. In small batches, purée the pumpkin mixture and sautéed vegetables in a food processor. Return to the soup pot.
  4. Combine the salt, pepper, sugar, and cream. Add to the pot. Add the chopped basil. Let stand on low heat for 5 minutes.
  5. Divide the soup among 4 to 6 bowls. Garnish each with sliced olives.

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