Eggplant and Pumpkin Puree Soup
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Eggplant and Pumpkin Puree Soup
Ingredients
- Eggplants - 3 pieces
- Pumpkin - 17.6 oz
- Orange Bell Peppers - 3 pieces
- Spanish onions - 3 pieces
- Turnips - 4 pieces
- Water - 1 qt
- Salt - to taste
- Ground Black Pepper - ½ teaspoon
- Olive Oil - 3 fl oz
- Passata Tomato Sauce - 3.5 oz
Step by Step guide
Step 1
Wash the carrots, eggplants, and pumpkin, chop them roughly, cover with water, and boil until soft.
Step 2
Puree the cooked vegetables in a blender, dilute with the broth to the desired consistency, and place over low heat. Bring to a boil, stirring constantly.
Step 3
Finely chop the onions and peppers and sauté them in olive oil.
Step 4
Add the tomato paste, sautéed onions and peppers, salt, and black pepper to the soup, and bring to a boil again. Remove from heat and let it steep for an hour.
Step 5
Serve with toasted black bread.
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