Description
A delicious pumpkin and tomato soup, combining earthy sweetness with vibrant acidity, perfect for cozy evenings.
Ingredients
Scale
- 1 small potimarron (about 2–3 pounds)
- 4 medium tomatoes (fresh or canned)
- 1 large onion
- 2 cloves garlic
- 4 cups vegetable stock
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Wash the potimarron, cut it in half, scoop out the seeds, and chop it into chunks. Dice the onion, mince the garlic, and chop the tomatoes.
- Sauté the onions and garlic: Heat olive oil in a large pot, add diced onion and cook until translucent. Add minced garlic and sauté for another minute.
- Add the potimarron: Toss in the chopped potimarron, stir to coat in oil, and let cook for about 5 minutes.
- Incorporate the tomatoes: Add fresh or canned tomatoes to the pot and stir. Cook for another 5 minutes.
- Pour in the stock: Add vegetable stock and let it boil, then reduce heat and simmer for 20-25 minutes.
- Blend the soup: Allow to cool slightly and use an immersion blender to puree until creamy.
- Finishing touch: Adjust seasoning and for creaminess, add a splash of cream or coconut milk before serving.
Notes
For added flavor, garnish with fresh herbs or a swirl of olive oil. This soup can also be made vegan by using plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin soup, tomato soup, fall recipe, cozy cooking, vegetarian soup