Pumpkin-Tomato Soup Recipe
Allow your taste buds to experience this Pumpkin-tomato Soup. They'll never ever ask for anything else for a long time to come. There is not a single month when I don't serve this yummy Appetizer! Tell me how you enjoyed my Pumpkin-tomato Soup. Feedback helps to keep me going and experimenting more.
Ingredients
3/4 cup finely chopped green pepper
1/4 cup chopped green onions
1/4 cup minced fresh parsley
2 tablespoons butter or margarine, melted
1 (16-ounce) can pumpkin or 2 cups mashed cooked pumpkin
1 (14-ounce) can plum tomatoes, undrained and chopped
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
Commercial sour cream (optional)
Directions
Saute green pepper, green onions, and parsley in butter in a Dutch oven about 5 minutes or until tender.
Add remaining ingredients except sour cream, bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Serve soup hot with a dollop of sour cream, if desired.
Add remaining ingredients except sour cream, bring to a boil.
Cover, reduce heat, and simmer about 15 minutes.
Serve soup hot with a dollop of sour cream, if desired.
