Ingredients
- 6 cups chicken broth
- 2 cans (28 oz total) diced tomatoes, with liquid
- 2 cups pumpkin puree (not pie filling)
- 1 medium onion, diced
- 2 teaspoons chicken base
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
Instructions
- In a blender, combine half the broth, onion, half the tomatoes, half the pumpkin, chicken base, and pepper. Blend until smooth and pour into a large pot.
- Repeat with the remaining broth, onion, tomatoes, and pumpkin. Add to the pot.
- Bring mixture to a boil over medium heat, then reduce to a simmer. Cook uncovered for 30 minutes, stirring occasionally.
- Stir in heavy cream, heat through, and serve hot with croutons or grilled cheese.
Notes
- Add cayenne or red pepper flakes for heat.
- Roast tomatoes before blending for deeper flavor.
- Add garlic and finish with basil and parmesan for a classic tomato soup twist.
- For freezing, leave out cream and add after reheating.
- Swap chicken broth for vegetable broth to make it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
