Pumpkin Tomato Soup
This creamy Pumpkin Tomato Soup is the fall most signature soup. In other words, there is no fall without a good pumpkin soup. It's rich and creamy, it's beautiful and lush.
Ingredients
- 2 small sugar pumpkin
- 4 medium red tomatoes
- 3 cups chicken stock
- ¾ cup heavy cream
- ¼ tsp ground nutmeg
- ½ tsp ground sage
- 1½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Cut pumpkins in half and scoop out seeds. Cut tomatoes in half.
- Spray a cookie sheet with cooking spray. Place pumpkins and tomatoes, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes
- Remove pumpkins from the oven and let them cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.
- Add chicken stock to the pumpkin puree.
- Pour soup into a large saucepan and bring to a simmer over medium heat.
- Stir in cream, nutmeg, sage, and salt. Mix well and remove from the heat.
- Serve garnished with a dollop of sour cream.