Some meals just make you want to curl up on the couch next to a fire, and fair warning – this is one of them. Something about soup and fall go perfectly together. And, it might not seem like it at first, but so do tomato and pumpkin!
Ingredients:
3 pounds plum tomatoes (cut lengthwise)
1 28oz can ounce of canned plum tomatoes
1 15 ounce canned pumpkin
2 yellow onions
1 tablespoon salt
2 tablespoons butter
2 cloves garlic
1 quart vegetable or chicken stock
Recipe:
- Preheat oven to 400 degrees. Place tomatoes on baking sheet. Drizzle with olive oil and add salt and pepper. Roast for 45 minutes.
- Sauté onions, canned pumpkin and garlic with butter and olive oil drizzle for 10 minutes or until onions brown.
- In a large stockpot, add the onions, pumpkin, canned tomatoes, canned pumpkins, vegetable or chicken stock and oven-roasted tomatoes (including the liquid on the baking sheet). Bring to a boil and simmer for 45 minutes.
- Use hand blender to blend to desired consistency. Taste for seasonings.
