Pumpkin Tomato Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Yields
8-10 servings
Directions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper, empty a can of pumpkin puree and spread over the parchment.
- Place chopped onion and minced garlic over pumpkin puree.
- Sprinkle 1 tbsp of olive oil over ingredients and bake for 10 minutes or until the puree begins to brown.
- While the puree and vegetables are roasting, place vegetable broth, heavy cream, and tomato paste in a pot, and bring to a simmer, stirring occasionally .
- Remove puree and vegetables from the oven, and remove creamy vegetable broth tomato mixture from the heat.
- In large blender, puree all of the ingredients together until a smooth consistency.
- Pour soup into serving bowls, garnish with a sprinkle of paprika, a little cream, and any green garnish you desire, then enjoy!
Recipe Tips
- Add a tsp of chili powder or cayenne to the soup for a little
- Oregano or sage would be an ideal garnish for this dish
- Substitute sesame oil for olive oil to add a depth of flavor.
Ingredients
- Pumpkin Puree, roasted 15 oz
- Marcum Vegetable Broth 3 cups
- Coburn Farms Heavy Whipping Cream 1 cup
- Fairhill Farms Tomato Paste 12 oz
- Yellow Onion, medium dice 1
- Garlic, minced 2 cloves
- Bramley's Maple Syrup 2 tbsp
- Marcum Cinnamon 1 tsp
- Marcum Paprika 1 tsp
- Marcum Salt 3 tsp
- Marcum Pepper 1 tsp