The intriguing thing about this easy soup is that it features pumpkin, a favorite fall ingredient, and is subtly flavored with a little tomato, part of summer’s bounty. Serve it with a drizzle of soured heavy cream, a scattering of snipped chives, and toasted pumpkin seeds. It’s perfect for lunch with our favorite simple salad and cheese scones or as a starter for Thanksgiving dinner.
I didn’t peel the tomatoes when I last made the soup – too much effort with little grape tomatoes just off the vine. The texture is more refined when one does, but it will taste great regardless. Use organic canned tomatoes if fresh are not available,
Enjoy this easy satisfying season-straddling soup!
Pumpkin Soup With The Last Summer Tomato – Serves 6
1/2 cup diced yellow onion
3 tablespoons butter or olive oil
2 cups mashed cooked pumpkin
1 cup chicken or vegetable broth
1 medium ripe tomato, peeled and chopped
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1 cup light cream
2 tablespoons snipped fresh chives
1/4 cup sour cream or yogurt
1/4 cup heavy cream
Optional: 1/4 cup toasted salted pepitas/pumpkin seeds
1. Saute the onions in the butter in a large heavy sauce pan over a medium heat until they become soft.
2. Add the pumpkin, chicken broth, tomato, salt and pepper. Bring to a low boil, cover and simmer for 15 – 20 minutes. Remove from the heat. Cool enough to blend 1/3 of the mixture at a time until smooth. Return the puree to the pan and heat until steaming, adding the light cream slowly as it heats.
3. Combine the sour cream and heavy cream; blend well to form a consistently thick cream. Put into a squeeze bottle to easily
4. Serve the soup in individual bowls and garnish decoratively with the thick cream, chives, and/or toasted pumpkin seeds.