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I know it’s technically been fall for a while now, but it’s just getting cold in my neck of the woods. Actually, it got cold very suddenly about two weeks ago so it is officially soup weather. And like all good white chicks, I love all things pumpkin. Single serving pumpkin tomato soup is an easy and delicious way to jazz up that can of tomato soup that you have lurking in your pantry.
This recipe is based on one from the book 250 Best Meals in a Mug by Camilla Saulsbury. I stumbled on this book at the library a few years back. While it’s not exclusively meat-free, it does have lots of single-serving recipe ideas. My favorite was the Pumpkin Sage Soup, which this pumpkin tomato soup is based on.
I know the picture above has some carrots in it, but this recipe doesn’t actually call for any. I just wanted to show off my lovely harvest. That is the full extent of my carrot production this year. My poor balcony doesn’t get enough sunlight and, according to the seed packet, carrots should not be grown in 5-gallon buckets. My carrots are puny and not quite edible, but I thought it might raise their self-esteem if they were included in the photoshoot. And of course, they’re nice fall colors.
As much as I like creamy soups, I prefer them to have something of substance in them as well. I’ve made this soup with lots of different grains and pastas and they’re all quite tasty, particularly if you have leftovers in your fridge that you need to use up. Throw in a few spoonfuls of any type of rice. Pre-cook some frozen ravioli or tortellini and add that in. My favorite is the little alphabet or star pasta that you might find in chicken noodle soup. I usually find that in the Hispanic section of the grocery store, but you can also order them here.
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