Pumpkin Tomato Cream Soup Recipe

Name: Pumpkin Tomato Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes; 2 tablespoons butter; 12 onion, chopped; 2 cups cooked pumpkin; 1 (15 ounce) can chicken broth; ¾ cup dry sherry; 1 teaspoon salt; ½ teaspoon pepper; 2 teaspoons dried tarragon; 2 cups heavy cream

Servings: persons

4 large tomatoes
2 tablespoons butter
12 onion, chopped
2 cups cooked pumpkin
1 (15 ounce) can chicken broth
¾ cup dry sherry
1 teaspoon salt
½ teaspoon pepper
2 teaspoons dried tarragon
2 cups heavy cream

1
In a large pot filled with boiling water, blanch tomatoes for 10 seconds.
2
With a slotted spoon, transfer tomatoes to colander to cool.
3
Peel, seed and quarter tomatoes.
4
In a medium frying pan, melt butter over medium heat; add onion and cook, stirring occasionally, until golden, 4-5 minutes.
5
In a blender or food processor, puree tomatoes, onion, pumpkin and broth until smooth.
6
Transfer to a large saucepan.
7
Add sherry, salt, pepper and tarragon.
8
Cover and simmer, stirring occasionally, 5 minutes.
9
Add cream and heat through, about 3 minutes.
10
Serve hot.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large tomatoes, 2 tablespoons butter, 12 onion, chopped, 2 cups cooked pumpkin, and more.

Yes, Pumpkin Tomato Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Tomato Cream Soup

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