Fall-Time Comfort Food

This is on of my two FAVORITE fall meals. This one is awesome and super-easy (except for the rolls, those take time). My second favorite meal is roasted Squash Soup. That will be posted as soon as I can dig up the recipe!

Homemade Tomato Soup
3 medium cans diced tomatoes
1 can chicken broth (14 oz)
1 T. butter
2 T. sugar
1/4 c. diced onion
1/2 t. allspice
1/2 t. cinnamon
pinch of baking soda

Simmer covered for one hour, and then before serving, add one pint of heavy cream and then heat through (about 5 minutes).

I LOVE to top this soup off with some grated cheese and sour cream! So delish!

Pumkin Dinner Rolls
INGREDIENTS
2 (.25 ounce) packages active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/3 cup brown sugar
2 teaspoons salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
7 cups all-purpose flour
1/4 cup butter, softened (optional)
DIRECTIONS
1.Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
2. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
3. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.