Contacting the newspaper is a good idea if you remember which paper, what year and whether they have an indexed archive or not ;-) Just checked out oodles of pumpkin and tomato soup recipes and, in my humble opinion, this one sounds scrumptious and would be very easy. Personally would do both simmers for ten minutes instead of five minutes though.
Pumpkin and Tomato Soup
2 cups finely chopped onions
1/3 cup butter or olive oil
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, minced
1 can (1 lb 13 ounce size) pumpkin
1 can (14.5 ounce size) diced tomatoes
1/4 cup parsley, finely chopped
1 tablespoon honey
6 cups chicken stock
1 cup heavy whipping cream
1 can rinsed, drained small white beans
salt and pepper to taste
Sauté the onions until limp an translucent. Add the nutmeg, pumpkin, tomatoes, honey and chicken stock, stir and simmer for 5 minutes. Puree, add the cream and beans, simmer 5 minutes. Stir in parsley, adjust seasonings and serve.
**Southwest Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin and coriander; replace cayenne with chipotle powder. Replace parsley with chopped cilantro.
**North African Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin, coriander and paprika.
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