Tomato-pumpkin puree soup
Description
The recipe won't take much time. Kids will love this soup. It can be served either warm or cold. Add some fresh herbs, croutons, and sour cream before serving—they will only enhance this dish! Watch, remember, and serve it in bowls.
Instructions
- 1
Step 1
Step 1. Prepare the base—vegetable broth. Pour 2 liters of water into a saucepan. Peel and cut the carrot and onion into several pieces. Add now pepper (whole peppercorns) and bay leaf. Bring the broth to a boil. Reduce the heat and simmer for another 30 minutes. Strain the resulting broth to remove the vegetables.
- 2
Step 2
Step 2. Cut the potatoes and peeled pumpkin into medium-sized cubes. Place them into a pot with the broth and set over heat. Finely chop the onion and carrot. Lightly sauté them in a pan with a small amount of oil.
- 3
Step 3
Step 3. You need to peel the tomatoes. To do this, place the tomatoes in boiling water for about 30 seconds. The skin will then peel off easily. After that, finely chop the tomatoes and add them to the onion and carrots in the pan. Simmer everything together for about 15 minutes.
- 4
Step 4
Step 4. Add the sautéed mixture to the pot of broth with pumpkin and potatoes. Make sure the potatoes and pumpkin are cooked (they should be soft). If everything is ready, immerse the blender and puree until smooth. Add salt to taste. Serve!