Prep 15 mins
Cook 55 mins
This soup was created by Chef Morris Harrar and is served at his New York patisserie, Tisserie. The best way to prepare a pumpkin for cooking is to wash it first and then with a large serrated knife cut it in half using a sawing motion on one side of the stem. Once halved, scoop out the seeds and then cut into smaller pieces and carefully remove the skin. One pound of pumpkin is approximately 4 cups pumpkin, cubed.
- 1 teaspoon olive oil
- 1 lb pumpkin, peeled and cubed
- 2 plum tomatoes
- 1⁄4 leek (chopped)
- 1 stalk celery (chopped)
- 1 tablespoon cilantro (chopped)
- 1 tablespoon basil (chopped)
- 1⁄2 Spanish onion (chopped)
- 2 garlic cloves (chopped)
- 1⁄2 green bell pepper (chopped)
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon white wine
- 4 cups water or 4 cups chicken stock
- 1 pinch salt
- In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil, and pepper. Add the pinch of salt.
- Add the pumpkin and sauté for 2 more minutes. Add the white wine and cook for 10 minutes over a low heat.
- Then add the tomato paste and stir well. Add the 4 cups of organic chicken stock or water. Bring it to a boil and cook for 45 minutes.
- Stir in the tomato the ketchup.
- Blend, in batches if needed, until smooth in a blender or food processor. Strain it and serve.