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Pumpkin Soup With Basil

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Ingredients
  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)
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy

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