Submitted by Janet Schlosser
2 cans tomato soup - large
1 can pumpkin puree
6 carrots
1 onion
8 medium tomatoes
1 cup cream
1 Tbsp dill
salt & pepper to taste
Saute onions, chopped carrots, diced tomatoes in butter add herbs, salt & pepper until soft. Add to soup and pumpkin and heat through. Add cream and let simmer for an hour until ingredients meld together.
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