Pumpkin and Tomato Cream Soup
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A new version of pumpkin cream soup in which the acidity of the tomatoes balances the sweetness of the pumpkin. To take advantage of everything good pumpkin has to offer, I added toasted pumpkin seeds instead of croutons and drizzled it with aromatic and healthy pumpkin seed oil.
Ingredients
1 kg pumpkin (weighed after cleaning seeds and skin; I used pie pumpkin)
1 can of tomatoes (425 ml)
1 onion
3 garlic cloves
50 ml dry white wine
400 ml chicken broth
1 sprig of thyme
1 knife tip ground nutmeg
1 tablespoon butter
1 tablespoon oil
salt, pepper
For serving
pumpkin seeds (lightly toasted)
pumpkin seed oil
sausage or frankfurter rounds
Servings: 5
How to prepare pumpkin and tomato cream soup
- In hot oil, sauté the finely chopped onion until very soft. Add the crushed garlic and sauté for 1 more minute. Add the tomatoes mashed with a fork and sauté for another 5 minutes.
* You can also use fresh tomatoes instead of canned ones, grate them, but the cooking time will be longer than 5 minutes; cook them until they reduce a bit and reach a sauce consistency. - Deglaze with wine and let it boil a few times, just until you no longer smell alcohol coming from the pot. Add the pumpkin cut into small cubes, thyme, nutmeg, and chicken broth. Add salt and ground black pepper to taste. Bring to a boil and simmer covered for 15 minutes. After this time, check that the pumpkin is well cooked.
- Remove the thyme from the pot and blend the rest in a blender until you have a fine puree (about 1 minute). Adjust salt. Add the butter and blend briefly again.
- Serve warm, sprinkled with toasted pumpkin seeds and drizzled with 1 teaspoon of pumpkin seed oil. Instead of bread croutons, if you want meat, you can add boiled sausage or frankfurter rounds.
Cooked vegetables
Blended soup
