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pumpkin and tomato soup by larder love

Pumpkin and tomato Soup

Karon
A spicy warming soup perfect for fall (and for using up all those pumpkins too)
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Prep Time 10 mins
Cook Time 30 mins
Course Soup

Ingredients
 

  • 1 k 2 1/2lb pumpkin flesh
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 400 g can of chopped tomatoes
  • 1 tsp chopped fresh red chilli
  • 1 lt 1 3/4 pints 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
Keyword pumpkin
Tried this recipe?Mention @LarderLove or tag #LarderLove