Pumpkin Tomato Soup: Easy Recipe with Savory Turkey Bacon Croutons
Delicious Pumpkin Tomato Soup made with savory flavors, perfect for a cozy meal.
Equipment
- blender
- large pot
- Dutch oven
Ingredients
Soup Ingredients
- 5 cups chicken broth
- 2 14-ounce cans diced tomatoes
- 2 14-ounce cans pumpkin puree NOT pie filling mix.
- 1 large onion, diced about 1 cup
- 2-3 Tablespoons chicken base
- ½ teaspoon ground pepper
- ½ - 1 cup heavy cream
Instructions
Cooking Instructions
- In a blender, combine half the chicken broth, onion, half the tomatoes, half the pumpkin, chicken base, and pepper. Blend until smooth. Pour into a large pot. Blend the remaining broth, onion, tomatoes, and pumpkin, and add to the pot.
- Bring to a boil over medium heat, reduce to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add Cream and Serve. Stir in heavy cream, heat through, and serve with croutons or your choice of toppings.
Notes
Store in an airtight container in the fridge for up to 5 days. For best results, freeze without the cream. Thaw in the fridge overnight and reheat on the stove over medium heat. Add the cream after reheating to prevent curdling. Pro Tip: If you have an immersion blender, add all the ingredients, except for the heavy cream, to a large pot or Dutch oven and blend until smooth. For added flavor, roast the tomatoes at 400°F for 15-20 minutes before blending.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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