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Pumpkin and tomato Soup
A spicy warming soup perfect for fall (and for using up all those pumpkins too)
Ingredients
- 500 g pumpkin peeled and chopped
- 1 tbsp olive oil
- 1 medium onion diced
- 400 g canned tomatoes
- 1 tsp chilli chopped fresh chilli
- 600 ml vegetable stock or chicken stock
- salt and pepper to taste
Instructions
- Peel and chop the pumpkin flesh into 2cm/1" pieces
- Sweat the onion in the olive oil for about 5 minutes till tender but not browned
- Add the chilli and the pumpkin as well as the stock
- Bring to the boil then lower the heat and simmer for about 30 minutes (or until the pumpkin is tender)
- Now add the tinned tomatoes, season to taste and cook for a further 10 minutes
- You can either use a potato masher or a stick blender if you prefer a smoother soup
- I served my pumpkin and tomato soup in hollowed out mini pumpkins. Serve with a drizzle of olive oil
Video
Notes
Super easy to make this pumpkin and tomato soup freezes well and will also keep for 3-4 days in the fridge.
This is a healthy low calorie soup.
Nutrition
Calories: 114kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 731mgPotassium: 762mgFiber: 3gSugar: 10gVitamin A: 11186IUVitamin C: 24mgCalcium: 67mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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