I don't think I've ever met a pumpkin recipe I didn't like. This one came along during my early, single days in D.C. My fabulous friend and roommate Tammy Richards Reynolds was quite the hostess and she asked me to track down this recipe from a mutual friend because we had heard it was delicious. And it was.
And this week, as the weather turned cooler, I couldn't help but make it again. And it was as good as I remember it.
So good, in fact, that my selfish side was greatly relieved to see that Shane had yet to dig into the leftovers when I dug into the fridge the next day.
- 1 lrg. onion, peeled & finely minced
- 1/4 cup butter
- ½ lb. fresh tomatoes, peeled, seeded and coarsely chopped (Romas work well, but canned are fine too)
- ½ lb carrots peeled & cut in lrg. chunks
- 3 3/4 cup chicken broth divided (I use vegetable broth, works great)
- 1 cup (16 oz.) solid pack pumpkin
- salt and pepper
- 2 Tbs. minced fresh basil or 1 Tbs. dried
- 3 Tbs. heavy cream (optional)
- grated Swiss cheese for garnish
- toasted curried pumpkin seeds or croutons (optional)
Note: Because I try not to take in much dairy, I've never added the cream and this soup is still fabulous.
Oh, and if anyone has a good recipe for a sweet pumpkin soup -- you know, the kind with nutmeg and maybe some apples -- please share.




