Ingredients
Scale
- 3 pounds plum tomatoes
- 1 large yellow onion, thinly sliced
- 1/4 cup olive oil
- 1 can of pumpkin puree
- 32 ounce container of chicken or vegetable broth
- Italian seasoning, salt, and pepper to taste
- 1/2 cup sour cream (for garnish)
- Black olives, cut into small pieces (for garnish)
Instructions
- Preheat oven to 425°F.
- On a rimmed baking sheet, combine tomatoes, onion, olive oil, Italian seasoning, salt, and pepper.
- Roast for 1 hour, stirring occasionally.
- Remove from oven and let cool for 15 minutes.
- Blend the roasted tomatoes in batches and transfer to a pot.
- Add pumpkin puree and broth, then simmer for 15 minutes.
- Garnish with a spider web design using piped sour cream and olive pieces.
Notes
- Use vegetable broth for a vegetarian version.
- Adjust seasoning to taste.
- Serve warm for best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg