Pumpkin Soup with Basil
|Yellow onion||1 Large, peeled and finely minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Tomatoes||1⁄2 Pound, peeled, seeded and coarsely chopped|
|Carrots||1⁄2 Pound, peeled and cut into large chunks|
|Chicken broth||3 3⁄4 Cup (60 tbs), divided|
|Solid pack pumpkin||16 Can (160 oz) (1 Can)|
|Freshly ground black pepper||To Taste|
|Granulated sugar||1 Pinch|
|Minced fresh basil/1 tablespoon dried||2 Tablespoon|
|Heavy cream||3 Tablespoon|
|Grated swiss cheese||2 Tablespoon (For Garnish)|
In a large soup pot, saute onion in butter for 4 to 5 minutes.
Add tomatoes; simmer gently for 5 to 6 minutes, or until tomatoes become slightly mushy.
In another saucepan, simmer carrots in 2-1/2 cups chicken broth, until soft.
Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1-1/4 cups chicken stock as necessary to achieve a thin, creamy consistency.
Add pumpkin mixture to onions and tomatoes in soup pot.
Season with salt, pepper, sugar and basil.
Fold in heavy cream.
Heat to serving temperature, but do not boil.
Pour soup into tureen.
Top with grated Swiss cheese and toasted pumpkin seeds or croutons, if desired.