This recipe is courtesy of Colleen Smith, owner, Tea Bar & Bites Café in Springfield
Ingredients:
1 large yellow onion, diced
1/4 cup butter
1/2 pound fresh tomato, chopped, or canned diced tomatoes
1/2 pound carrots, cooked or canned
1 can pumpkin
4 cups vegetable broth, divided
4 tablespoons basil
Pinch of sugar
1 cup half & half
1 cup milk
Salt and pepper to taste
Parmesan cheese
Directions:
In a soup pot, sauté onion in butter for 4 to 5 minutes. Add tomato and simmer gently for 5 to 6 minutes.
In a food processor, puree carrots, pumpkin, and 2 cups of vegetable broth until smooth. Add pumpkin mixture to onion and tomato in soup pot.
Add basil and sugar. Fold in remaining vegetable broth, half & half, and milk. Heat slowly until hot.
Season with salt and pepper. Garnish with Parmesan. Serves 6.
Photo by Andrew Barton.
