There is something soothing and comforting about a bowl of hot soup on a cold winter day, and with the snow falling and winter setting in, this easy soup is festive and flavorful. I’ve discovered that pumpkin is a lovely addition when cooking, so I wanted to share this unique take on a traditional tomato soup. I’m afraid I’m not a recipe follower, so naturally I’m also not an exact recipe writer, so use your own taste to determine quantity of some of the ingredients. Ingredients
1 15. oz can pureed pumpkin
1 15. oz can of diced (or crushed) tomatoes
~2 cups milk
chicken bouillon to taste
other spices to taste (garlic, minced onion, salt, pepper, savory)
Preparation – Combine pumpkin, tomatoes, and milk in a saucepan and whisk together. If using diced tomatoes, puree with an immersion blender before combining with other ingredients. For a thicker soup, use less milk. For a thinner soup, use more. Add chicken bouillon to taste (I used about a half tablespoon, or less, probably – less is better. You can always add more). Add dried garlic, dried minced onion, pepper, salt if desired, and savory. I’m generous with the garlic and onion. Again, add to taste. Heat and let simmer until all the dried ingredients are tender, about 10 minutes, stirring frequently. Ladle into bowls and garnish with shredded cheese and dried parsley.
I’d like to try this sometime with fresh garlic and onion, and perhaps even add some other vegetables, but for now it makes for a great quick meal!