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Pumpkin tomato soup

Servings:
4 large servings or 8 small servings.
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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.

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