| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 teaspoon dried thyme
- 1 can stewed tomatoes
- 1 can pumpkin puree, unsweetened
- 4 cups low sodium canned chicken stock, warmed
- Fresh grated nutmeg
- Salt
- Pepper
- 1/2 cup heavy cream
- 2 scallions, thinly sliced
Instructions
- In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 235 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 61 mg |
| Sodium | 1113 mg |
| Serving Size | 1 of 4 servings |
| Calories | 235 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 61 mg |
| Sodium | 1113 mg |
Reviews
This pumpkin is really good I try it this Thanksgivings Day ok!!!..!!!..
I make this every year. I use a can of black beans, substitute the chicken broth for vegetable broth and use light cream. It’s awesome.
This soup is exceptiona and surprisingl. It is savory and delicious.. I like all the thyme, plus add additional seasonings, to taste (SPIKE, basil, Italian blend… Use the 14-15oz cans of tomatoes and pumpkin. Try dropping a scoop of salsa in with the tomatoes, for additional flavor.
The best!
The best!
It does not denote what size can of pumpkin to use. If using fresh pumpkin, which is what I was looking for, how much is needed due to the extra moisture content?
This soup is delicious!!! I have made this soup with a grilled cheese for dinner, and my family loves it. It does have more of a tomato bisque flavor, but the pumpkin gives it the creaminess it needs. Be careful not to buy the pumpkin pie filling. Buy the plain pumpkin in a can.
Well, I am biased against tomatoes so take this with a grain of salt. I simplified it and put potatoes instead in there and spiced it up with apples, a dash of cinnamon, with Vanilla flavored creme. No Thyme.
My fiance made this yesterday and I swear he put pumpkin in there but all you can taste is the tomatoes. It almost tasted like tomato basil but without the BASIL. What a waste of fresh pumpkin puree.
I don’t know what it will take to fix this recipe…better yet, just use another one instead of this one. The soup was good because it’s freezing here today in ATL but other than that, I would have made tomato basil if I really want this soup again. It’s a great substitute if tomatoes are not in season.
I can’t believe this recipe got 5 stars. Not only is this the most disgusting soup I’ve ever made, it’s the most disgusting soup I’ve ever tasted! Tomatoes and pumpkin together? Ugh! I should have known better. People, please learn from my mistake. Don’t spend the money on the ingredients or waste the time.
This was very easy to make and had a good flavor, but I would cut back on the thyme. I made a double batch and used 2 teaspoons of dried thyme, it overtook the flavor of the pumpkin. Use 1 teaspoon even when doubling. I would make it again.
What a delicious treat on a cold day at home. As other reviews suggested, I used on 1/2 of the amount of thyme, but everything else was according to written. The flavor is bold and unbelievable. I only wish I had more to share! I just may need to make this for Thanksgiving! This recipe is a keeper.