Tomato soup with pumpkin
Description
Perfect for lunch. I created this dish out of sheer abundance—there's plenty of pumpkin and tomatoes at home, so I needed to use them more actively. That's how I came up with this way of cooking pumpkin together with tomatoes. The result, I must say, is quite satisfying—not a gourmet dish, but ideal for an everyday lunch. By the way, this tomato soup with pumpkin is not vegetarian, as it's made with chicken broth. However, with just a simple switch from chicken broth to plain water, the soup becomes vegetarian. Good luck! Serve in bowls and enjoy.
Instructions
- 1
Step 1
Peel the pumpkin and remove the seeds, then cut it into small cubes. Fry over high heat for 5-7 minutes in vegetable oil, then reduce the heat and simmer for another 5 minutes.
- 2
Step 2
Then add finely chopped garlic and crushed rosemary leaves to the pumpkin.
- 3
Step 3
Add tomato purée to the pan (or simply finely chopped fresh tomatoes, peeled).
- 4
Step 4
Bring to a boil and simmer for another 5 minutes. At the very end, you can mash the pumpkin slightly with a fork so that it completely breaks down.
- 5
Step 5
Meanwhile, bring the chicken broth to a boil in a saucepan. Once boiling, add the vegetables. Add salt and pepper, bring back to a boil, then remove from heat. Done!