Pumpkin and Tomato Soup
PREP TIME 40 minutes including cooking
The pumpkin brings a sweetness balancing the acidity of the tomato and provides a beautiful smooth texture to this soup. This is a super economical light meal.
1 x 400g tin chopped tomatoes
1 large brown onion
3 sticks celery, with some leaves
1,200ml vegetable stock
2 Tablespoons tomato paste
Sprigs fresh thyme
- Chop the onion and celery and add to the olive oil in a large saucepan. Cook for 5 minutes.
- Peel the pumpkin and chop, add to the pot together with the tin of tomatoes. Cook for 2 minutes.
- Add the stock, tomato paste and thyme, bring to the boil, then cover and simmer until the vegetable are soft (about 20 minutes).
- Remove the thyme stalks and blend the soup until smooth. Serve with a dollop of sour cream, chopped fresh herbs and fresh bread. A dash of Worcestershire sauce also goes really well in this soup.