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Puree of Tomato and Pumpkin Soup

Puree of Tomato and Pumpkin Soup

This is one of Chris Thomson’s regulars at her table over autumn / winter.

Ingredients

All my measurements are approximate; I cook to taste.
750 g Queensland Blue pumpkin, diced
Olive oil or butter
1 large brown onion
2.5–3 cm of fresh ginger
2–3 garlic cloves
1 red onion
Fresh thyme
3–5 black peppercorns
1 bay leaf
1 ltr good quality vegetable stock (or chicken stock if you prefer)
750 g tomatoes, skinned, deseeded and roughly chopped
1–2 medium chillies
Balsamic vinegar
Pomegranate molasses
Salt and pepper to taste
To serve:
Crème fraiche
Spring onion,
Newly chopped smoked paprika
Sourdough bread
Lemon-pressed
Extra-virgin olive oil
Cold-smoked sea salt flakes

Method

  1. Sauté the pumpkin in olive oil and a dob of butter on low for about 15 minutes, stirring occasionally – do not allow to burn.
  2. Roughly chop the brown onion, ginger and garlic, add to the pumpkin and continue to sauté for 5–10 minutes. Then add the red onion, roughly chopped, a few sprigs of thyme, the black peppercorns and the bay leaf and continue to sauté for a further 5 minutes.
  3. Add the stock. Simmer until the pumpkin is soft, then add skinned, deseeded and roughly chopped tomatoes plus the chillies. Simmer a further 10–15 minutes.
  4. Take the pan off the heat, remove the bay leaf and thyme sprigs and puree the soup in a blender, adding more stock if the puree is too thick. Return the soup to the saucepan, add a few of dashes of balsamic vinegar and pomegranate molasses. Season with salt and pepper to taste. Reheat gently.
  5. Serve topped with a dollop of crème fraîche, newly chopped spring onion and a shake or two of smoked paprika, accompanied with thinly sliced sourdough bread sprinkled with lemon-pressed extra-virgin oil and cold- smoked sea salt flakes

 

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