Pumpkin and Tomato Soup
photo by Chef floWer
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 kg pumpkin
- 1 1⁄2 liters chicken stock
- 1⁄2 cup tomato paste
- 1 onion, peeled and diced
- 2 teaspoons garlic, crushed
- 2 teaspoons ginger, grated or finely chopped
- 2 teaspoons basil
- black pepper
directions
- Peel and chop pumpkin.
- In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
- Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
- Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
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Reviews
-
Wonderfully hearty soup to make on a damp day in autumn. I used one large can of plain pumpkin (no spices) and fresh basil. I still put the soup into the blender to puree the onions and basil. Will most definitely make this again!
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This was pretty good! I had to use canned pumpkin because of a time restraint, but this was WONDERFUL! My kids even loved it. Thanks so much for the recipe!
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This was a very good soup, quickly put-together, and cooked while I was busy with other things. I made it for DHs lunches this week, but we've already finished most of it, glorious to have a nice cup of soup instead of tea or coffee! I wondered about the ginger, but its just quietly there in the background, adding a nice undertaste. I DID add a teaspoon of brown sugar, because of the tomato paste, just to take off that acid tang. Thanks for a very good recipe, Sarah :)
-
Yum! I made this tonight for dinner and it was perfect for the cold weather we are having. It was so easy to put together, the flavour was so yummy, it was very creamy, filling and had a wonderful deep orange colour. Thank you Sarah!
-
So good and so healthy! I think fresh ingredients are really the key to this one. Perfect for lunches this week. Satisfying and guilt free! Thanks Sarah!
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Tweaks
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This was a very good soup, quickly put-together, and cooked while I was busy with other things. I made it for DHs lunches this week, but we've already finished most of it, glorious to have a nice cup of soup instead of tea or coffee! I wondered about the ginger, but its just quietly there in the background, adding a nice undertaste. I DID add a teaspoon of brown sugar, because of the tomato paste, just to take off that acid tang. Thanks for a very good recipe, Sarah :)
