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
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
