Servings:
4 large servings or 8 small servings.
Ingredients
- 1 teaspoon olive oil
- 1 pound peeled pumpkin
- 2 pound plum tomatoes
- 1/4 pound leek (chopped)
- 1 stalk celery (chopped)
- 1 tablespoon cilantro (chopped)
- 1 tablespoon basil (chopped)
- 1/2 tablespoon spanish onion (chopped)
- 2 tablespoon garlic cloves (chopped)
- 1/2 tablespoon green bell pepper (chopped)
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon white wine
- 4 cup chicken stock or water for a vegetarian option
Preparation
Baking Directions:
1.In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil and pepper.
Add the pinch of salt.
2.Add the pumpkin and sauté for 2 more minutes.
Add the white wine and cook for 10 minutes over a low heat.
3.Then add the tomato paste and stir well.
Add the 4 cups of organic chicken stock or water.
Bring it to a boil and cook for 45 minutes.
4.Stir in the tomato ketchup.
5.Blend, in batches if needed, until smooth in a blender or food processor.
Strain it and serve.
Serving Directions:
Chef’s tip: Using organic produce and ingredients will make your soup even more delicious.