Eggplant and pumpkin puree soup

12 servings

120 minutes

Eggplant and pumpkin puree soup is a harmony of autumn aromas and delicate texture. The dish originates from European cuisine, where rich, velvety soups are appreciated. Eggplants add a light smokiness, while pumpkin brings natural sweetness, softening the flavor palette. The addition of tomato paste and sautéed peppers with onions reveals depth of flavor, adding spicy notes. This soup not only warms on cool days but is also perfect for a light lunch or dinner. It is served with toasted black bread that adds a crunchy texture. Thanks to natural ingredients and simplicity in preparation, the soup pairs well with various spices and herbs, allowing for adaptation to individual preferences.

Energy value per serving

• Calories: 139.8
• Proteins: 3g
• Fats: 8.7g
• Carbohydrates: 14.3g

Ingredients

• Eggplants: 3 pc
• Pumpkin: 500 g
• Sweet pepper: 3 pc
• Onion: 3 pc
• Carrot: 4 pc
• Water: 1 l
• Salt: to taste
• Ground black pepper: 0.5 tsp
• Olive oil: 100 ml
• Tomato paste: 100 g

Cooking steps

1. Wash the carrots, eggplants, and pumpkin, chop them coarsely, cover with water, and boil until soft.

   Required ingredients:

   • Carrot: 4 pieces
   • Eggplants: 3 pieces
   • Pumpkin: 500 g
   • Water: 1 l

2. Puree the boiled vegetables in a blender, dilute with broth to the desired consistency, and place on low heat. Bring to a boil, stirring constantly.

   Required ingredients:

   • Water: 1 l

3. Chop the onion and pepper into very small cubes and sauté in olive oil.

   Required ingredients:

   • Onion: 3 pieces
   • Sweet pepper: 3 pieces
   • Olive oil: 100 ml

4. Add tomato paste, fried onions with pepper, salt, black pepper to the soup, and bring to a boil again. Remove from heat and let it steep for an hour.

   Required ingredients:

   • Tomato paste: 100 g
   • Onion: 3 pieces
   • Sweet pepper: 3 pieces
   • Salt:  to taste
   • Ground black pepper: 0.5 teaspoon

5. Serve with toast made from black bread.