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A gorgeous creamy and smooth fire-roasted tomato, pumpkin, and corn soup that uses @huntschef fire-roasted diced tomatoes. The flavors go so well together and it's the perfect compliment to add to your dinner table. Serve with some crusty bread and you've got yourself a comforting and healthy meal! #HuntsDifference #ad
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4.50 from 2 votes

Fire-Roasted Tomato, Pumpkin and Corn Soup

Once the temperatures start to dip, you'll be happy to have this fire-roasted tomato, pumpkin, and corn soup in your recipe arsenal!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings
Author: Julie Chiou

Equipment

Ingredients 

  • 29 ounce (822 g) fire-roasted diced tomatoes (two 14.5 ounce cans)
  • 15 ounce (425 g) pumpkin puree
  • 1 cup (145 g) fresh or frozen corn kernels (if frozen, thaw it out prior to adding to blender)
  • ¼ cup (25 g) freshly grated parmesan cheese
  • 1 clove of garlic
  • Handful of basil leaves
  • ¼ cup (59 ml) chicken stock
  • Salt and pepper to taste

Instructions

  • In the pitcher of a blender, add all the ingredients for the soup.
    29 ounce fire-roasted diced tomatoes, 15 ounce pumpkin puree, 1 cup fresh or frozen corn kernels, 1/4 cup freshly grated parmesan cheese, 1 clove of garlic, Handful of basil leaves, 1/4 cup chicken stock, Salt and pepper
  • Blend together until smooth and creamy.
  • If your blender does not have the option to blend and warm liquids, pour contents of blender into a medium saucepan on the stove and heat soup over medium-high heat.
  • Top soup with freshly toasted croutons or serve with a side of crusty bread.

Nutrition

Serving: 1 serving | Calories: 224 kcal | Carbohydrates: 22 g | Protein: 13 g | Fat: 9 g | Fiber: 6 g | Sugar: 9 g

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