Pumpkin and Tomato Soup Puree
2 servings
60 minutes
Pumpkin puree soup with tomatoes is a bright and rich dish of Mexican cuisine, combining the sweet taste of pumpkin with the acidity of tomatoes. Its origin is linked to Latin American culinary traditions where vegetables are used to create thick and aromatic soups. This soup features a delicate, velvety texture, and the addition of celery and garlic gives it a deep flavor profile. The taste can be varied by adding a pinch of hot pepper. It is served as a warming dish in cool weather and also as a light lunch or dinner. The finishing touch is freshly ground black pepper that enhances the aroma. The soup pairs especially well with crispy toasts or corn tortillas, making it an ideal option for a cozy home meal.
1
Chop celery, onion, and garlic finely. Clean the pumpkin from seeds and skin, cutting it into large pieces. I used a quarter of the pumpkin, but it depends on its size. Peel the tomato (to easily remove the skin, dip the tomato in hot water) and remove the seeds (I used a melon spoon, or you can use a regular teaspoon). If the seeds and skin are not removed, the puree won't be smooth. Then, cut the tomato into squares.
- Pumpkin: 500 g
- Celery stalk: 100 g
- Onion: 100 g
- Garlic: 2 cloves
- Tomatoes: 150 g
2
In a thick-bottomed pot, heat the oil and add chopped celery, onion, and garlic. Sauté for about 5 minutes, stirring. Then add the pumpkin and continue to sauté for another 3-5 minutes while stirring. Add the tomato. Optionally, you can add some chili pepper at this stage. Mix and simmer everything for about 10 minutes over medium heat, stirring constantly.
- Celery stalk: 100 g
- Onion: 100 g
- Garlic: 2 cloves
- Pumpkin: 500 g
- Tomatoes: 150 g
- Olive oil: 1 tablespoon
3
After 10 minutes, pour boiling water. I wrote 500 ml of water, but it depends on the pot. Aim for the water to slightly cover the vegetables. Simmer everything for another 15 minutes, or until the pumpkin is soft (with the lid closed). Then drain the broth from the vegetables. Let the vegetables cool slightly and send them to the blender. If you have an immersion blender, you can mix it right away into a homogeneous mass. Strain the broth through cheesecloth to keep it clean.
- Boiling water: 500 ml
4
The final stage. We combine the pumpkin puree with the broth. Add broth depending on the consistency of the soup you want to achieve. I pour in all the broth (if desired, you can add cream instead of broth, or half and half). Season with salt to taste. Heat on the stove but do not boil.
- Boiling water: 500 ml
- Salt: pinch
- Olive oil: 1 tablespoon
5
We decorate with freshly ground pepper.
- Freshly ground black pepper: pinch
