This soup is comforting and unique... SO perfect for a warm winter meal!
Recipe from my friend Lisa Cheney.
3 cups chicken broth
1 (8 oz.) can diced tomatoes, undrained
1 onion, finely chopped
1 (15 oz.) can pumpkin
Just a small pinch of ground cloves and ginger
Salt, to taste
1/4 tsp. white pepper
1 Tbs. lemon juice
1 cup cream
Roasted pumpkin seeds (Pepitas)
Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.
Pictured with French Peasant Bread.