Pumpkin tomato soup
It’s approaching that time of year when soup becomes a staple lunch item on my B&B courses. Debbie, who provides the lunch, always brings along a soup made with fresh ingredients from her garden.
Here at Hopton House, I also make soups for mine and Rob’s lunch, using whatever produce someone has donated to me. Sadly, I seem to have run out of time to grow my own again this year.
I’m not a huge fan of courgettes, pumpkins etc in their natural state but I do like them when they’re combined with tomatoes in a soup. Tomato soup can be a bit thin and acidic when it’s just made with tomatoes, but by adding a pumpkin or courgette it mellows and thickens the soup.
This is probably the easiest soup in the world. And it’s very low calorie. I calculated about 70 calories per bowl, assuming you’ve got 4 bowls out of this recipe.
I make it with tinned tomatoes but you could use fresh if you have a glut.
If I have a large pumpkin, I’ll chop all the flesh up and portion it into 200g bags and just pop them in the freezer. You can then make more soup later on with the pumpkin straight from the freezer.
This also works well with courgettes and marrows.
Add 1/2 tsp dried red chilli flakes if you like a bit of heat!
Pumpkin tomato soup ingredients
- 200g roughly chopped pumpkin
- 1 large onion, roughly chopped onion
- 2 garlic cloves if you like
- 1 tablespoon sundried tomato paste
- 400g chopped tomatoes
- 1 litre of vegetable stock ( I use Marigold bouillon but I’ve also just used water with salt added when I’ve run our of stock )
- black pepper to taste
Put all the ingredients in a large pan. Bring to the bowl, then simmer over a low heat for 45 minutes. Puree with a stick blender. Check seasoning.
If you like you can serve with creme fraiche or soured cream and toasted pumpkin seeds.