She Makes and Bakes
  • Home
  • About
  • Ramblings
  • Recipe Index
  • What We're Eating
  • High-Altitude Baking

Tomato Pumpkin Soup

11/1/2012

 
Picture
When I was in Paris a couple of weeks ago, I spent a lot of time confused. I hate feeling like an idiot American when I don't speak the language. And, to be frank, I couldn't even understand French. The only familiarity I have with French is Beauty and the Beast (yes, I'm talking about the Bonjour song) and cooking terms. While bonjour got me pretty far, I don't think mise en place would carry me quite the same way. Therefore, when we walked around to find a restaurant, we would look for English menus. It was much less painful than pulling out my yellow French dictionary to try and figure out what I was about to order.
 
While we did all this walking around to find restaurant, we kept passing one that had a sign for tomato pumpkin soup. While we never stopped in and had a bowl, I was definitely intrigued. Enough that it meant I wanted to make some at home. I have absolutely no idea if this tastes anything like theirs, but I think it's pretty dang good. Plus, after I made it, I realized that it's vegan. I don't really intend for anything to be vegan, but I feel like this opens some options to those on restricted diets, which is pretty cool. Even though there is no cream in it, it's pretty creamy due to the pumpkin. It mainly tastes like tomato soup but has a hint of pumpkin. It's a great fall soup and perfect with a grilled cheese sandwich or some crackers.

Tomato Pumpkin Soup Recipe
Serves 6-8
Print this recipe

Note: I used cooking stock because that's what I had, but feel free to use vegetable stock or chicken stock/broth. Puree your soup to the consistency you like and if you like thinner soup, you may want to add more stock/broth.

1 tablespoon olive oil
1/2 while onion, diced
2 (28 ounce) cans of diced tomatoes
1 (15 ounce) can pumpkin puree
1 tablespoon tomato paste
1 tablespoon brown sugar
2 teaspoons fresh sage, diced
1 tablespoon flour
1 cup cooking stock or vegetable stock
Salt and pepper to taste
Pinch cayenne

In a large pot, heat the tablespoon of oil over medium heat. Add the onion and cook for 5-7 minutes or until soft. Drain one can of tomatoes and keep the juice. Add the drained tomatoes, tomato paste, brown sugar, and sage and cook for 10 minutes. This will help to concentrate the tomato flavor before you add in everything else. Stir in the flour and cook for one minute. Add in the reserved tomato juice, the other can of diced tomatoes with the juice, the can of pumpkin, and the stock. Simmer for 20 minutes. Puree in batches in a food processor or a blender until smooth or is the consistency you prefer. Add in salt and pepper to taste and the pinch of cayenne. If you like thinner soup, add in more cooking stock. 

Source: Greatly adapted from America's Test Kitchen  
Picture
Vanessa @ Cakes and Teacups link
11/1/2012 11:59:27 pm

This is nice, one of my favourite soup this time of year : )

Whitney @ The Newlywed Chefs link
11/3/2012 09:32:37 am

Oh, yum! What a beautiful combo of flavors!


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

    Stay Updated!

    Add to your Reader:

    Get new posts delivered to your inbox:

    Enter your email address:

    Delivered by FeedBurner

    Categories

    All
    Appetizers
    Bars
    Beef
    Bread
    Breakfast
    Brownies
    Cake
    Cheese
    Chicken
    Chocolate
    Cinnamon
    Cookies
    Crackers
    Cupcakes
    Dessert
    Do It Yourself
    Drinks
    Fruit
    Ground Beef
    High Altitude
    How To
    Ice Cream
    Italian
    Main Courses
    Mexican
    Muffins
    Oatmeal
    Pasta
    Pastry
    Pie
    Pizza
    Pork
    Project Pastry Queen
    Pumpkin
    Salad
    Sauces
    Side Dishes
    Snacks
    Soup
    Sourdough
    Steak
    Vegetables

    My featured recipes on NoshOnIt

    Some Good Reads!

    Annie's Eats
    Bake at 350
    Climbing Grier Mountain
    Confections of a Foodie Bride
    How Sweet It Is
    I Am Baker
    Macaroni and Chesecake
    Pinch of Yum
    Pink Parsley
    Smells Like Home
    Smitten Kitchen
    Sunny Side Up
    The Curvy Carrot
    The Marvelous Misadventures of a Foodie
    The Pioneer Woman Cooks
All content copyright 2012-2013 She Makes and Bakes.