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Easy Pumpkin Tomato Soup

fast.cook's picture
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Ripe tomatoes 2 , peeled, seeded, and chopped
  Pumpkin 1 1⁄2 Pound, peeled and cubed
  Vegetable broth/Chicken broth 3 Cup (48 tbs) (Homemade)
  Salt To Taste
  Freshly ground black pepper To Taste
  Heavy cream/Half-and-half 1 Cup (16 tbs)

1. Heat the oil in a heavy kettle and saute the onion until tender but not browned. Add tomatoes, pumpkin, broth, and salt and pepper to taste. Bring to a boil, cover, and simmer for 30 minutes, or until the pumpkin is tender.
2. Puree in the container of an electric blender or a food processor and return to the kettle. Stir in the cream and reheat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1430 Calories from Fat 1058

% Daily Value*

Total Fat 120 g185%

Saturated Fat 59.7 g298.5%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 1917.5 mg79.9%

Total Carbohydrates 86 g28.7%

Dietary Fiber 14.5 g58.1%

Sugars 24.7 g

Protein 16 g32.5%

Vitamin A 1116.6% Vitamin C 182.3%

Calcium 37.6% Iron 38.4%

*Based on a 2000 Calorie diet

Easy Pumpkin Tomato Soup Recipe