Pumpkin – Tomato – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg pumpkin meat (preferably Hokkaido)
- 1 medium onion (s)
- 1 tablespoon oil
- 400 g potato (s)
- 800 g tomato (s), chopped (e.. pizza tomatoes)
- 500 ml vegetable stock
- Pepper, freshly ground
- salt
- 1 teaspoon sugar
- 1 teaspoon oregano, grated
- Crème fraîche for serving
- Basil, fresher, for serving
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin (Hokkaido pumpkin does not have to be peeled!), Remove the seeds and fibers and dice. Peel the potatoes and cut them into slightly smaller cubes. Peel the onion and finely chop.
- Heat the oil in a large saucepan and fry the onion until translucent. Add the pumpkin and potato cubes and sauté briefly. Now add the tomato pieces and the vegetable stock. Season the whole thing as needed. Let the soup simmer for about 30 minutes with the saucepan closed and over medium heat. Stirring occasionally.
- Season the soup again and arrange on plates. Tear fresh basil into small pieces and sprinkle over the soup. Put another dollop of crème fraiche on each plate and serve the soup hot.
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