Recipe: Tomato Pumpkin Soup

Despite highs still clinging to the 90's, the sight of Halloween and Fall decor everywhere, along with the amazing harvest super moon, has got me in the spirit of the season.  I love Autumn.  Hands down my favorite season.  And while I'm not opposed to eating soup even when it's blazing in the 100's, it just is that much better when at least the thought of cooler weather is at hand.  Eventually I'll make it further North and enjoy true Autumn, colored leaves and all, but until then I'll just think happy, cool, crisp thoughts.

So Fall typically means pumpkin recipes.  I love pumpkin recipes, but that usually means desserts, and I'm trying to behave somewhat.  Save up my calories for the revelries to come, if you will.  However, in the last couple years I've found I can add pumpkin to some different savory dishes with excellent results.  While you don't really taste the pumpkin in some of them, it gives an added heartiness that keeps me feeling fuller than I might have otherwise.

This time, I thought I'd put it in soup.  Tomato soup.  I only started liking the stuff recently, and  never out of a can.  Canned stuff tastes like ketchup to me, and I really, really dislike ketchup.  This is more akin to pasta sauce turned soup.  With pesto as the prime seasoning, this soup was rich and filling without the calories that creamy soups tend to have.  I served it up with some cornbread, and it was excellent.

Now, as far as ingredients go, I just use canned.  I haven't reached the point of making my own tomato sauce yet, but maybe eventually.  It would definitely kick this recipe up a notch, but the nice thing about canned is it's cheap and convenient.  The special ingredient, pesto, is probably the biggest investment (which is still only a couple bucks), but you only need a little, and can use the rest as either a sauce as intended, or to flavor other recipes.  I love having it around.

The best part of this recipe isn't even how ridiculously cheap it is to make.  It's the ease and speed of it's creation.  It's ready to eat in less than 20 minutes, and can sit at a low heat for a while if need be.  I just turned my burner to the lowest I could and let it sit while cornbread cooked.  Here's the recipe:

2 29 oz cans Tomato Sauce (+1 can full of water)

1 15 oz can Pumpkin Puree

1 cup Milk

1 1/2 tbsp Pesto

1/2 tsp Celery Salt

1/2 tsp Sage

Salt and Pepper to taste

Put all ingredients in a large pot, and bring to a simmer on medium high heat.  Reduce heat to medium low, and allow to simmer for 10 to 15 minutes.  Serve and enjoy.