And She Lived…

{October 30, 2008}   Pumpkin Tomato Soup Recipe

What better way to enjoy Halloween week than with great recipe that combines tomato with Halloween’s favorite food, the pumpkin.


2 to 4 tablespoons butter
1 1/2 cups minced yellow onion
1 cup minced celery
3/4 teaspoon dried ginger
2 cups chicken broth (more if needed)
1 (14-ounce) can Mexican-style stewed tomatoes
1 (15-ounce) can pumpkin purée
Freshly ground black pepper, to taste
Sour cream
Chopped flat leaf parsley


Melt the butter in a heavy skillet over medium heat. Add the onions and celery. Cook for about 10 minutes, until the vegetables are softened. Sprinkle the dried ginger on top, and sauté for 30 seconds. Add the chicken broth, and bring to a low boil. Meanwhile, purée the canned tomatoes (with the juice) in a blender or food processor. Stir the tomatoes and the pumpkin into the broth mixture, and simmer for about 20 minutes. If the soup is too thick, add more broth. Season with pepper, and garnish with sour cream and parsley. 
I have not actually tried this recipe yet. This is an experiment for us. I’ll let you know how it turns out.

Mama Zen says:

I’ve never tried this, either. Sounds good!

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