Home      Fatfree FAQs    Discussion Board    Blog

All Recipes
  Hint: Use quotation marks around phrases

All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Eat to Live
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Sandwiches & Spreads

Soups and Gumbos
Stews and Chilies

Fatfree Vegan Recipes proudly endorses Vita-Mix 


This site hosted by:

Web Hosting By

Click here for 25% off your first year


Click to join Fatfree Vegan Recipes mailing list


Click to subscribe to Eat-2-Live Mailing List



printer friendly version

Cream of Tomato and Pumpkin Soup

Cream of Tomato and Pumpkin Soup

Submitted by: Persian

Serves 6 - 8

2 tsp water
1 large onion chopped
4 cups vegetable stock
28oz can tomatoes
2 tbsp maple syrup
4 cups pumpkin or butternut squash puree ( or raw pumpkin in chunks see notes)
1/8 tsp white pepper
salt to taste

In large pot heat 2 tsp water medium heat. Add onion and sauté until limp, but not browned about 6 - 8 minutes.

Stir in 3 cups of the stock and let simmer, partially covered for about 15 minutes.

Pour tomatoes and maple syrup into processor and puree, add to pot.

Add pumpkin and remaining 1 cup of stock. Season to taste. Reheat.

Garnish with finely chopped chives.
Persian's notes:-

I added 2 cloves of chopped garlic with the onion.

I first cooked the onion and garlic and then I added the stock and the raw pumpkin altogether. Simmer 30 minutes.

It goes soft easily and just mash it up with the hand held old style potato masher. Then add the tomatoes, maple syrup etc as per recipe.

At the end I added 3/4 cup low fat soy milk re heated without boiling.

Yummy and creamy soup!

Sorry I don't know the author of this I had deleted all the headers for printing.
See our privacy policy


No votes yet!


  Send us Feedback

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy