Pumpkin tomato soup can be served as an appetizer before a dinner entrée or with a sandwich for lunch. You can use fresh pumpkin from the garden, or if it is out of season you can use canned pumpkin, which makes this recipe available for any season. The pumpkin and tomato complement each other. The recipe serves seven.
Chop the green onion. Finely chop the green pepper. If using fresh pumpkin, cut the top off of the pumpkin. Remove the seeds and stringy stuff from the inside of the pumpkin. Scrape enough flesh off of the inside of the pumpkin after it is clean to make 2 cups. Use a potato masher to mash the pumpkin flesh. Place the plum tomatoes in a bowl with the juice and chop into small pieces.
Place the butter in a Dutch oven pan. Turn on the heat to melt the butter before adding the parsley, green onion and green pepper. Sauté until the ingredients are tender, about 5 minutes.
Add the pumpkin, tomatoes and juice, chicken broth, salt and pepper to the pan. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve in a soup bowl.