Cream of Tomato and Pumpkin Soup

Serves 6 to 8.


2 teaspoons olive oil
1 onion, finely chopped
4 cups vegetable stock, divided
1 (28-ounce) can stewed tomatoes (or 1 quart of home canned)
2 tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste
Chives, finely chopped


  1. In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
  2. Pour tomatoes and maple syrup into a food processor and puree. Add to the pot.
  3. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
  4. Garnish with the chives.

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