Tisserie Pumpkin and Tomato Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4.92 ml olive oil
- 453.59 g pumpkin, peeled and cubed
- 2 plum tomatoes
- 0 leek (chopped)
- 1 stalk celery (chopped)
- 14.79 ml cilantro (chopped)
- 14.79 ml basil (chopped)
- 1 Spanish onion (chopped)
- 2 garlic cloves (chopped)
- 1 green bell pepper (chopped)
- 14.79 ml tomato paste
- 14.79 ml ketchup
- 14.79 ml white wine
- 946.36 ml water or 946.36 ml chicken stock
- 0.25 ml salt
directions
- 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.
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