Saturday, November 28, 2015

Tomato Pumpkin Soup

This year's anecdote to Thanksgiving transforms leftover pumpkin or winter squash into a creamy tomato soup.  It goes great with a turkey sandwich or a quick snack.

Mix leftover pumpkin puree with tomato juice as the base of this easy soup.  The pumpkin thickens the soup without adding cream, butter or flour.

Pumpkin Tomato Soup
Serves 2, recipe easily doubles

6 ounces tomato juice
1/2 can pureed pumpkin (about 1 1/4 cups)
salt & pepper 
optional: 1/2 cup cooked pasta like ditalini or cooked rice
optional garnish: garnish: sour cream, cream

  1. In a small saucepan, bring tomato juice to a boil, lower heat and simmer until reduced by about 1/3. 
  2. Stir in pumpkin puree.  Use a whisk or  fork to create a smooth consistency.
  3. Taste and add salt & pepper as needed.  Low sodium tomato juice will require a little more salt.
  4. Add cooked pasta or rice.

  • Leftover baked or roasted squash can be substitued.  Mash it before adding or use an immersion blender for a smooth texture.   
  • Other seasonings for this soup, fresh or dried: basil, thyme, dill, cumin (best to try one to get the purest taste).