Pumpkin Tomato Cream Soup

This soup is from my 365 ways to cook vegetarian cookbook. I bet it would freeze well. Use a can of diced tomatoes instead of fresh?

In a large pot filled with boiling water , blanch tomatoes for 10 seconds.

With a slotted spoon , transfer tomatoes to colander to cool.

Peel , seed and quarter tomatoes.

In a medium frying pan , melt butter over medium heat.

Add onion and cook , stirring occasionally , until golden , 4-5 minutes.

In a blender or food processor , puree tomatoes , onion , pumpkin and broth until smooth.

Transfer to a large saucepan.

Add sherry , salt , pepper and tarragon.

Cover and simmer , stirring occasionally , 5 minutes.

Add cream and heat through , about 3 minutes.

Serve hot.

tomatoes, butter, onion, cooked pumpkin, chicken broth, dry sherry, salt, pepper, dried tarragon, heavy cream