Pumpkin Tomato Basil Soup - cooking recipe

Ingredients

1 small pumpkin
7 tomatoes, skinned and chopped
4 cups chicken broth
8 -10 carrots, peeled, sliced, diced
1 medium onion
2 -3 garlic cloves, chopped
1 cup mushroom, sliced
2 tablespoons fresh basil, chopped
1/4 cup butter
1 teaspoon salt
1 pinch ground pepper
1/4 cup cream
1 teaspoon sugar

Preparation

In a large pot, put Chicken Stock, pumpkin and carrot.
Bring to a boil, then reduce to simmer for 1/2 hour.
Put butter in a frying pan and sautee onions and mushrooms until browned.
Add tomatoes and continue to fry for 5 minutes.
Puree all ingredients in a blender. Place pureed soup into the soup pot.
Add spices, sugar and cream at this time.
Simmer for 10 minutes.
Serve with fresh croutons.