Tomato pumpkin soup. Pumpkin-tomato puree soup

Step 1. Prepare the base - vegetable broth. Pour 2 liters of water into a saucepan. Peel and cut the carrots and onions into several pieces. Now add pepper (peas) and bay leaf. Bring the broth to a boil. Reduce the heat - and leave for another 30 minutes. Strain the resulting broth from excess vegetables.

Step 2. Cut the potatoes and peeled pumpkin into medium-sized cubes. Put them in a saucepan with broth and put on fire. Finely chop the onion and carrot. Fry them lightly in a pan with a little oil.

Step 3. It is necessary to remove the skin from the tomatoes. To do this, dip the tomatoes in boiling water for 30 seconds. The peel will now be easily removed. After that, finely chop the tomatoes, add them with onions and carrots to the pan. Simmer everything together for 15 minutes.

Step 4. Add the roast to the pot of broth with pumpkin and potatoes. Make sure the potatoes and squash are cooked through (they should be soft). When everything is ready, immerse the blender and beat-grind everything to get a homogeneous mass. Add salt to taste. You can submit!

See the recipe for the dish with a photo below.

I love pumpkin soups so much! Their delicate texture and rich taste will surely appeal to you. Here is another great recipe in my piggy bank - pumpkin tomato soup. Last time I cooked, today a purely vegetable version. The recipe for this first dish is lean (vegan), one might even say dietary. Nothing harmful or superfluous, only usefulness and a bright spicy-vegetable taste!

pumpkin soup recipe

Products for soup:

• 1-2 potatoes;
• 500 grams of pumpkin pulp;
• 5-6 tomatoes;
• 1-2 carrots;
• 2 onions;
• parsley root 1 pc;
• 3-4 bay leaves;
• black peppercorns;
• salt and ground pepper to taste;
• 2 tbsp. tablespoons of vegetable oil;
• a pinch of ground ginger and turmeric;
• greens (fresh or dried) to taste;
• croutons for serving.

First of all, we will cook a fragrant vegetable broth. To do this, wash the parsley root, carrots and one onion. Pour 2 liters of water into a saucepan and put the bay leaf and peppercorns. We put the pan on the fire and lay the carrot, onion and parsley root, previously cut into 3-4 parts.

Boil the broth at maximum heat until boiling, then reduce the fire and cook at a low boil for about 30 minutes. Strain the finished vegetable broth through a fine sieve. Throw away the root crops and spices left over from cooking the broth - they gave all their juices to the broth and we no longer need it.

Wash and peel potatoes, cut into pieces. Peel the pumpkin from the skin and seeds, cut into large cubes. We put the chopped pumpkin and potatoes in a saucepan with broth and turn on the fire. Lightly fry onions and carrots in vegetable oil until soft.

Tomatoes need to be peeled. Tomato skins can be easily removed by immersing the tomato in boiling water for 30 seconds. Peeled tomatoes should be cut and sent to the pan with fried onions and carrots. Simmer everything together under a closed lid over medium heat for 10-15 minutes.

In the meantime, the potatoes and squash should be well cooked in the vegetable broth. We put our tomato roast in a saucepan with soup and mix. Gently puree the soup with an immersion blender, add salt and ground pepper to taste.

In my opinion, ground turmeric and ginger go very well with pumpkin, add a pinch of these spices. At the end of cooking, you can add a little dried parsley or dill to the soup.

Pour the pumpkin puree soup into bowls and add croutons. Bon appetit!

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Pumpkin puree soup: photo recipe

Pumpkin purée soup is amazing! This is an amazingly delicate taste, appetizing-bright color, a sea of ​​\u200b\u200bdelight and usefulness!

In the autumn season, be sure to try making pumpkin puree soup with cream and tomato: this wonderful, tender, warming soup is enjoyed with pleasure even by those who usually cannot stand pumpkin. Even kids eat it more willingly than sweet pumpkin porridge!

In the summer I cook the same tender, healthy zucchini soup, but pumpkin is an autumn dish, as red, fragrant and bright as autumn itself!

The main thing is to choose the right pumpkin. She must be sweet, bright! Buy one like in the photo: similar to a bottle. Without green veins, bright orange: this means that the pumpkin has not cross-pollinated with other species from its extensive family, for example, with marrows or ornamental pumpkins, it will taste as it should: edible and sweet. And by all means buy even a small one, but a whole one! So you will be sure that the pumpkin was not spoiled.

Ingredients for pumpkin puree soup with tomato and cream:

For 4 servings:

• 2 potatoes;
• 1/3 medium pumpkin;
• 1 carrot;
• 1 small onion;
• Sunflower oil;
• Tomatoes - 2-3 pieces, or Tomato paste - 1-2 tablespoons, or better - homemade tomato juice (half a glass;
• Garlic - 1 clove;
• Greens (dill) - 5-7 branches;
• Salt, ground black pepper, peas - to your taste;
• Cream - 4-5 tablespoons.

How to cook pumpkin puree soup:

Peel the potatoes and pumpkin, cut into pieces: potatoes - smaller, pumpkin - larger, as it cooks faster.

Pour a little water (1 cm) into the bottom of an enameled or stainless steel pan and, after pouring out the potatoes and pumpkin, simmer under a lid over low heat until soft (about 15 minutes).

We give frying, as usual for soup: finely chop the onion, pour it into a pan with heated sunflower oil and sauté over medium heat, stirring with a spoon (3-4 minutes).

When the onion begins to become soft, add grated carrots to it, mix and continue to sauté together until the carrots are soft (another 3-4 minutes).

Then add tomato juice to the frying, or tomato paste diluted in half a glass of water, or tomatoes grated and rubbed through a colander.

Let's try potatoes with pumpkin: soft? It's time to add roast to them!

And then add finely chopped garlic and dill, salt, pepper, mix, let it boil for a minute and turn it off.

Puree hot soup with a blender.

And immediately boil for another minute.

Pumpkin soup is ready!

We lay out the most delicate, warm, fragrant pumpkin "madness" on plates and add a spoonful of cream to each serving.

Try it yourself and pumpkin puree soup with cream will become one of your favorite first courses!

Calories: Not specified
Cooking time: Not indicated

There are vegetable soups that even men will not refuse. And do you know why? Because the taste of such a soup has nothing to do with the insipid tasteless soups that we were once fed in kindergarten or at school. Any vegetable soup can be cooked deliciously, as long as there are plenty of vegetables. We recommend pumpkin puree soup, a recipe with cream and tomatoes is one of the most popular.

Thanks to tomatoes and spices, the taste is very rich, sour-spicy, just the way men like it. The taste of pumpkin is not felt, it is needed for the delicate creamy structure of the soup and for density. So that everyone eats the soup with pleasure, you can divide it after cooking and add spices to one part (for men), and pour cream into the other if you want to soften the taste. Everyone will be happy and full!

Ingredients:

- pumpkin - 250 gr (peeled, without seeds);
- tomatoes - 4-5 pcs;
- potatoes - 3 pcs;
- onion - 1 large;
- coriander - 1 tsp (optional);
- chili pepper flakes - 0.5 tsp (or ground paprika);
- water - 1 liter (or a little more);
- salt - to taste;
- vegetable oil - 2-3 tbsp. l;
- cream (if needed) - 100 ml;
- black pepper, sour cream, herbs, crackers - for serving soup.

Recipe with photo step by step:

On the tomatoes in the upper part we make a cross-shaped incision. Pour boiling water, cover, leave for 5-6 minutes. At this time, we clean the onions, potatoes. Drain the water from the tomato, cool under running cold water. We clean from the skin, cut into pieces, removing the remnants of the stalk.

Cut the potatoes into small slices or cubes. Onion cut into large pieces according to the height of the bulb.

We cut the pumpkin into slices, then cut into strips or cubes.

In a heavy-bottomed saucepan, heat refined oil for frying vegetables. First, add the onion, fry it lightly until golden brown.

Add the pumpkin pieces to the soft onion. Stir, lightly fry the pumpkin so that it absorbs the oil.

Pour the pieces of potatoes into the pan with vegetables, it also needs to be lightly fried, saturated with oil. Stir with a spatula, the potatoes may stick to the bottom and burn.

After 3-4 minutes, season the vegetables with spices. What to add, choose according to your taste. If you want the soup to be spicy, season it with black pepper, chili flakes, or ground chili. For flavor, add coriander, basil or oregano, thyme - pumpkin goes well with all flavors.

Mix the spices with vegetables, heat for about a minute until the aroma of spices is enhanced. Put the tomatoes in the pan, peeled and cut into large pieces. Stir, you can lightly fry (warm up) the tomatoes so that they have a more pronounced sourness, and the color of the soup becomes bright orange.

Pour a liter (or a little more) of boiling water to the vegetables. The water should cover the vegetables completely. Bring to a boil, reduce the flame to almost a minimum and cook the soup until the vegetables are soft. We focus on the potato - it is the most dense vegetable.

As soon as the potatoes are ready, turn off the heat, let the soup cool down a bit. Remove the vegetables with a slotted spoon and transfer to a blender. Grind into a thick homogeneous puree.

Pour the puree into a saucepan with vegetable broth, stir, bring to a boil, salt to taste. If you decide to make the soup also with cream, select half, warm it up, add cream and turn off the heat. Instead of cream, you can use sour cream, then you don’t have to pour part of the soup, just add 1-2 tbsp to the plates. l. not sour cream. Pouring

Preheat oven to 200°C. Peel the pumpkin from the peel and seeds, wash and cut into large pieces. Wash tomatoes, cut in half. Peel the onion, cut into quarters. Place pumpkin, tomatoes, onion and unpeeled garlic in a baking dish, drizzle with oil and mix. Place rosemary and thyme on top. Put in the oven for 35 min. and stir occasionally.

Remove the roasted vegetables from the oven. Do not turn off the oven. Remove sprigs of rosemary and thyme. Set aside three cloves of garlic, squeeze one from the peel. Remove skin from tomatoes. Using a blender, grind the vegetables with peeled garlic to a puree.

Transfer the vegetable puree to a saucepan, pour in the broth and bring to a boil. Salt, pepper. Keep warm until serving.

Prepare sauce for toast. Set aside the remaining baked and fresh garlic, peel, chop. Wash the hot pepper, free from seeds and finely chop. Rub garlic and pepper with salt.