Pumpkin Puree Soup with Tomatoes

Soups | Mexican cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Detailed photo recipe at the link: http://edalite.ru/sup-pyure-iz-tykvy.

Ingredients

Pumpkin - 17.6 oz
Celery stalk - 3.5 oz
Onion - 3.5 oz
Garlic - 2 cloves
Boiling water - 17 fl oz
Salt - a pinch
Ground Black Pepper - a pinch
Tomatoes - 5.3 oz
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Finely chop the celery, onion, and garlic. Remove the seeds and skin from the pumpkin and cut it into large pieces. I used a quarter of the pumpkin, but this 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 baller, or you can simply use a teaspoon). If the seeds and skin are not removed, the puree will not be smooth. Then, cut the tomato into cubes.

Step 2

In a heavy-bottomed pot, heat the oil and add the chopped celery, onion, and garlic. Sauté for about 5 minutes, stirring. Then, add the pumpkin and continue to sauté for another 3-5 minutes, stirring. Toss in the tomato. If desired, you can add a bit of chili pepper at this stage. Mix everything and simmer for about 10 minutes over medium heat, stirring constantly.

Step 3

After 10 minutes, pour in the boiling water. I wrote 500 ml of water, but this depends on the pot. Make sure the water slightly covers the vegetables. Continue to simmer for another 15 minutes, or until the pumpkin is soft (with the lid on). Then, drain the broth from the vegetables. Let the vegetables cool slightly and transfer them to a blender. If you have an immersion blender, you can blend them right away into a smooth mixture. Strain the broth through cheesecloth to keep it clear.

Step 4

And the final step. Combine the pumpkin puree with the broth. Add broth according to 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 cream and half broth). Season with salt to taste. Heat on the stove, but do not boil.