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Pumpkin-Tomato Soup

southern.chef's picture
Ingredients
  Finely chopped green pepper 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon, melted
  Canned pumpkin/2 cups mashed cooked pumpkin 16 Ounce (1 can)
  Canned plum tomatoes 14 Ounce, undrained and chopped (1 can)
  Chicken broth 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Saute green pepper, green onions, and parsley in butter in a Dutch oven about 5 minutes or until tender.
Add remaining ingredients except sour cream, bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Serve soup hot with a dollop of sour cream, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
7

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