Pumpkin soup with tomatoes
4 servings
60 minutes
Pumpkin soup with tomatoes is a delightful and warming dish that combines the gentle sweetness of pumpkin with the light acidity of tomatoes. Its roots trace back to Russian cuisine, where vegetable soups hold an important place. The slow cooking of pumpkin with onion and garlic adds depth of flavor to the soup, while cream gives it a silky texture. The addition of thyme and bay leaves lends sophistication to the aroma, and drops of chili sauce add spicy notes. This soup is perfect for cool evenings, warming and pleasing to the taste. It can be served with herbs and fresh bread, creating a harmonious blend of aromas and textures.
1
Heat the oil. Sauté the finely chopped onion and garlic.
- Garlic: 3 cloves
- Butter: 3 tablespoons
2
Blanch the tomatoes in boiling water and cut them into cubes. Peel the pumpkin and cut it into small pieces.
- Tomatoes: 2 pieces
- Pumpkin: 400 g
3
Fry the pumpkin with onion, add a pinch of sugar. Then add tomatoes and bay leaf. Simmer for about 10 minutes.
- Pumpkin: 400 g
- Sugar: pinch
- Tomatoes: 2 pieces
- Bay leaf: 2 pieces
4
Bring the broth to a boil. Add thyme, salt, and pepper. Transfer the vegetables to the broth and cook for about 30 minutes until the pumpkin is soft.
- Chicken broth: 1 l
- Salt: pinch
- Ground black pepper: pinch
5
Pour the soup into the blender, add cream, and blend everything well.
6
Pour back into the pot, add a few drops of chili sauce, and bring to a boil.
7
Serve with fresh parsley.