Taste of the season

Pumpkins tend to get a bum rap. Sure, we carve them up and roast their seeds at Halloween, then puree the insides and make pies at Thanksgiving. A few hardier souls may even make pumpkin bread. Truth to tell, I dislike pumpkin pie, and the only pumpkin bread I'll eat is from the Pillsbury box mix. But pumpkin soup? Oh yeah!

This is easy to make, not overwhelmingly pumpkin-y and chock full of veggie goodness. It freezes well, too; I've six five single-serve containers of it in the freezer right now (took one for lunch today).

Pumpkin Soup with Basil

1 onion, minced
2 tablespoons margarine
1 - 14 to 16 or so ounce can diced tomatoes
1/2 pound carrots, chopped
2 1/2 cups chicken broth
1 - 16 ounce can pumpkin (not pumpkin pie filling!) or 2 cups cooked, pureed fresh pumpkin
1 1/4 cups chicken broth (additional)
1 tablespoon basil
salt and pepper to taste

In a large pot, saute onion in margarine until soft. Add tomatoes & simmer gently 5-6 minutes. Meanwhile, simmer carrots in 2 1/2 cups chicken broth until soft. Add pumpkin to carrots and broth - put in blender and puree until smooth, adding 1 1/4 cup chicken broth to make thin, creamy consistency.

Add pumpkin mixture to onions & tomatoes. Season with salt & pepper to taste; add basil. Heat to serving temperature - DO NOT BOIL.

Yield: 6 one cup servings

To make it extra yummy, top with a little grated swiss cheese and fresh roasted pumpkin seeds.