September 14, 2013

Creamy Pumpkin Tomato Soup

...and oh is it wonderful.

Two posts in one day my friends?  I must be going out of my mind.  I did a few errands this morning and was up decently early thanks to my husband who just was "awake" at 7am and wanted to get ahead on work stuff/house stuff/etc.  I love that trait in him. When he's focused and determined to get things done.  Him and I are pretty alike that way. But we do it in our own way which makes it more interesting. If any of what I just said makes sense.

 So back to the errands this morning.  Besides hitting up Starbs, I did a few things to help out my sister-in-law for her wedding in two months and it all took about five hours, so when I got home I relaxed for a good hour.  And then food came into my mind { as it always does at some point during the day } and I started going through what I had in the fridge.  I knew I wanted to make something else involving pumpkin, but didn't know what exactly.  I then remembered an awesome and easy recipe for a soup that I read in a cookbook last night. I had earmarked it for the near future.  I had all of the ingredients, so why not make soup on a perfect Fall day? 

I did just that my dear friends. And it was GOOD.

Creamy Pumpkin Tomato Soup


  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 1 tsp dried thyme
  • 1 can tomato paste { they called for 1 can of stewed tomatoes. You can try that, but I think the paste helps to make it creamier}
  • 1 can pumpkin puree
  • 4 cups low sodium chicken broth, warmed. { I just brought it to a boil over medium-high heat until I was ready to pour it in the soup mixture. Takes about 5-6 minutes}.
  • 1/2 cup heavy cream
  • Dash of nutmeg
  • Salt
  • Pepper
  • Top with a dollop of sour cream or chopped scallions/dried chives


In a large saucepan, melt butter over medium-high heat. Add the onions and cook until soft and tender; about 5 minutes.

There's just something about the smell of butter and onions cooking away.  Yum.

 Stir in the thyme, pumpkin puree and tomato paste until all is combined well.  Pour in your warmed chicken broth and cover and let cook for about 10 minutes until nice and bubbly. You can stir occasionally.  Puree the soup mixture in a blender until nice and smooth. Two different times was enough. Once soup is smooth and creamy, season with nutmeg, salt and pepper. Stir in the heavy cream and bring to another simmer/boil.  Serve immediately with your favorite topping or enjoy as is.

There is nothing like a hot, hearty and creamy soup on a gorgeous Fall day.  

This soup pretty much knocked my socks off {too soon for socks, but you get me} and it's SO easy to make!

I hope you like it. :)

No comments:

Post a Comment