Pumpkin and Tomato Puree Soup

Ingredients

Pumpkin 500 g

Celery (stalks) 100 g

Onion 100 g

Tomato 150 g

Water 500 ml

Garlic 2 cloves

Olive oil 1 tbsp

Salt to taste

Ground black pepper

Cream to taste

Finely chop the celery, onion, and garlic. Peel and seed the pumpkin. Cut into large pieces.

Peel the tomato (to remove the skin properly, dip it in hot water) and remove the seeds. If you don't remove the seeds and skin, the puree will be rough. Then, cut the tomato into squares.

 Heat oil in a heavy-bottomed saucepan and add chopped celery, onion, and garlic. Simmer for 5 minutes, stirring. Then add the pumpkin and continue to simmer for 3-5 minutes, stirring.

Add the tomato. You can add a little chili pepper at this point, if desired. Stir and simmer for 10 minutes over medium heat, stirring constantly.

After 10 minutes, pour in boiling water. Use approximately 500 ml of water, but this will vary depending on the saucepan. Aim for the water to just cover the vegetables. Simmer for another 15 minutes, or until the pumpkin is tender (with the lid on). Then drain the broth from the vegetables.

Cool the vegetables slightly and place them in a blender. Strain the broth through cheesecloth to ensure it is clear. Combine the pumpkin puree with the broth.



Add the amount of broth depending on the desired soup consistency. If desired, you can use cream instead of broth, or a 50/50 mixture of cream and broth. Add salt to taste. Heat on the stovetop, but do not boil.



Garnish with freshly ground pepper.

Enjoy!