Pumpkin And Tomato Soup Recipes

Steps:

• Peel and chop pumpkin.
• In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
• Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
• Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.

Steps:

• In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.

Steps:

• In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
• Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
• Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
• Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.