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    You are in: Home / Recipes / Tisserie Pumpkin and Tomato Soup Recipe
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    Tisserie Pumpkin and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    blucoat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil, and pepper. Add the pinch of salt.
    2. 2
      Add the pumpkin and sauté for 2 more minutes. Add the white wine and cook for 10 minutes over a low heat.
    3. 3
      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.
    4. 4
      Stir in the tomato the ketchup.
    5. 5
      Blend, in batches if needed, until smooth in a blender or food processor. Strain it and serve.

    Ratings & Reviews:

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    Nutritional Facts for Tisserie Pumpkin and Tomato Soup

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 35.4
     
    Calories from Fat 6
    18%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 64.7 mg
    2%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.5 g
    10%
    Protein 1.0 g
    2%

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