Pumpkin Soup with Basil from Tonya

1 large yellow onion, peeled and minced

¼ cup butter

1 cup of canned diced tomatoes

1 cup carrots, peeled and cut into large chunks

3 ¾ cups chicken broth

1 16 oz. solid pack pumpkin (I believe this is equivalent to 2 cups fresh pumpkin)

Salt and pepper to taste

Pinch of granulated sugar

2 tablespoons minced fresh basil (or 1 tablespoon dried)

3 tablespoons heavy cream

Grated Swiss cheese, for garnish

Toasted curried pumpkin seeds (see note) for garnish

In a large soup pot, sauté onion in butter for 4 to 5 minutes. Add tomatoes; simmer gently for 5 to 6 minutes.

In another saucepan, simmer carrots in 2 ½ cups chicken broth, until soft. Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1 ¼ cups chicken stock as necessary to achieve a thin, creamy consistency.

Add pumpkin mixture to onions and tomatoes in soup pot. Season with salt and pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature, but do not boil.

Pour soup into tureen. Top with grated Swiss cheese and toasted pumpkin seeds if desired.

Note: To toast pumpkin seeds, rub a little vegetable oil on your hands, then rub 1 cup of hulled pumpkin seeds in hands to coat seeds lightly with oil. Place seeds on a cookie sheet. Bake in preheated 375 degree oven 15 minutes, shaking pan occasionally. Season seeds with salt and curry powder to taste; toss to mix well. Bake another 5 minutes or until crisp and golden brown.