Tomato Pumpkin Soup

• 1 Tablespoon Olive Oil
• 1/2 whole White Onion, Diced
• 2 cans (28 Oz. Size) Diced Tomatoes, Divided
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Brown Sugar
• 2 teaspoons Fresh Sage, Diced
• 1 Tablespoon Flour
• 15 ounces, weight Pumpkin Puree
• 1 cup Cooking Stock
• Salt And Pepper, to taste
• 1 pinch Cayenne

1. In a large pot, heat oil over medium heat.
2. Add the onion and cook for 5-7 minutes or until soft.
3. Drain 1 can of tomatoes and keep the juice.
4. Add the drained tomatoes, tomato paste, brown sugar, and sage and cook for 10 minutes.
5. This will help to concentrate the tomato flavor before you add in everything else.
6. Stir in the flour and cook for 1 minute.
7. Add in the reserved tomato juice, the remaining can of diced tomatoes with the juice, pumpkin, and stock.
8. Simmer for 20 minutes.
9. Puree in batches in a food processor or a blender until smooth or the consistency you prefer.
10. Add in salt and pepper to taste and the pinch of cayenne.
11. If you like thinner soup, add in more cooking stock.
12. Source: Heavily adapted from Americas Test Kitchen.
13. Note: I used cooking stock because thats what I had, but feel free to use vegetable stock or chicken stock/broth.

olive oil, white onion, tomatoes, tomato paste, brown sugar, fresh sage, flour, cooking stock, salt, cayenne

Taken from tastykitchen.com/recipes/special-dietary-needs/tomato-pumpkin-soup/ (may not work)