Heck yeah I’m excited! Leaves changing, cool weather, nice runs, candy corn, pumpkin carving, costume making, and the holiday season kicks off. (ok so I might have to fly to New York for most of that, but the point is Autumn does happen in states OTHER than florida.)
I’m a fall baby. I was born right before the Autumn equinox, just in time to have it be the first season I ever experienced, and boy did it make an impression. I am so ready for fall, in fact, that I might have already started with the pumpkin recipes and seed roasting…What? Pumpkins were on sale at Shmaimberlains!
With that Being said, I’m going to leave you with a delicious idea that mixes both the summer and the fall- since thats kind of where we are right now.
The pumpkin in here almost acts as a cream, it tastes less like pumpkin and gives the soup body, texture and a great mouthfeel.
Serve with a salad and an egg, and you’ve got yourself a delicious, nutritious dinner!
Tomato Pumpkin Soup-
1 Pound of less than stellar tomatoes -i.e, tomatoes you wouldn’t serve raw
(or 1 can roasted tomatoes)
1 cup pumpkin puree
Olive Oil (or coconut oil)
Broth (Veggie or chicken- it needs to be a mild broth)
Fresh herb- Basil, parsley, thyme- either or all would be lovely in this
If using Raw tomatoes, throw them in the oven, halved or quartered depending on the size, with salt, pepper, a drizzle of oil and perhaps some herb sprinkled on top. Roast at 375 for 15 -20 minutes until done.
In the meantime, chop onion, shallot, add to hot stock pan with oil. sweat them for a few minutes until translucent, add salt, pepper, then tomatoes and stock. Check for seasoning and re-season if necessary. Add pumpkin Puree, then cook for about 15 more minutes.
Working in small batches so you don’t burn yourself, puree the soup mixture until nice and creamy. Serve immediately, garnish with herbs, and a pumpkin seed pesto you made from those leftover pumpkin seeds 🙂