My Easy Pumpkin Tomato Soup Is the Perfect Fall Pantry Meal
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion
- 4 cloves garlic cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 4 to 5 cups vegetable broth
- 1 (28-ounce) can whole peeled tomatoes
- 1 (15-ounce) can unsweetened pumpkin purée
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- fresh parsley fresh parsley fresh parsley
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Instructions
- In a heavy-bottomed stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, garlic, oregano, and a pinch of salt. Cook, stirring occasionally, until the mixture is light golden brown, 6 to 8 minutes.,Stir in the tomato paste and cook, stirring constantly to ensure it does not burn, until darkened, 2 to 3 minutes.
- Stir in 4 cups of the vegetable broth, the tomatoes, and the pumpkin purée. Increase the heat to high and bring the mixture to a boil, using a potato masher or spoon to break up the tomatoes a bit. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
- Take the soup off the heat and carefully purée the mixture until smooth using an immersion blender. For an even smoother texture, pass the blended soup through a fine-mesh strainer.,Or, for a more rustic, chunky texture, you can skip blending. I love eating it chunky, but my family doesn’t, so I save a small portion in a bowl for myself before puréeing the rest of the soup for them.
- If you like your soup thinner, add up to 1 more cup of vegetable broth and reheat the soup on the stovetop until warmed through. My family prefers this soup thicker, so we find that 4 cups of broth is perfect. Add the cream, salt, and pepper.,Taste and adjust the seasoning if needed. Serve with a sprinkle of parsley, if using, and a drizzle of olive oil over each bowl.,Leftovers can be stored in airtight containers in the fridge for up to 1 week or in the freezer for up to 1 month. When ready to eat, thaw the soup if frozen, spoon it into a bowl, and pop in the microwave for 45 seconds to 1 minute or until hot.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Shilpa Iyer
Source
Original recipe: View Original