Easy Pumpkin Tomato Soup
|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)|
|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.