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!


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


  1. Preheat oven to 400 degrees. Place tomatoes on baking sheet. Drizzle with olive oil and add salt and pepper. Roast for 45 minutes.
  2. Sauté onions, canned pumpkin and garlic with butter and olive oil drizzle for 10 minutes or until onions brown.
  3. 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.
  4. Use hand blender to blend to desired consistency. Taste for seasonings.