Instructions

1. Preheat oven to 425°F. Combine Roma tomatoes, San Marzano tomatoes with juice, shallots, garlic, and rosemary on a foil-lined large rimmed baking sheet coated with cooking spray. Bake 25 to 30 minutes or until tomatoes are lightly browned. Cool slightly.
2. Process half of roasted tomato mixture, 2 cups broth, and 1 can pumpkin in a food processor until smooth; transfer to a large Dutch oven or stockpot. Repeat procedure with remaining tomato mixture, broth, and pumpkin.
3. Bring soup to a boil over medium-high heat; reduce heat, and simmer 5 minutes. Stir in cream, ½ cup cheese, honey, salt, and pepper.
4. Top with croutons, ¼ cup cheese, and, if desired, more fresh herbs.