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🍽️ Creamy Pumpkin Tomato Soup

240 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin (4 small oil pumpkins)
• 3 shallots
• 1 garlic clove
• 10 g ginger (whole piece)
• 4 tomatoes
• 5 dried tomatoes
• 2 tbsp rapeseed oil
• salt
• pepper
• 250 ml orange juice
• 800 ml vegetable broth
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin open.
3. 3. Remove the inside of the pumpkin.
4. 4. Cut the flesh into strips or cubes about 1 centimeter thick.
5. 5. Peel the shallots.
6. 6. Slice the shallots into thin rings.
7. 7. Peel the garlic.
8. 8. Chop the garlic very finely.
9. 9. Peel the ginger.
10. 10. Grate the ginger finely.
11. 11. Pour boiling water over the fresh tomatoes.
12. 12. Peel off the skin from the tomatoes.
13. 13. Remove the seeds from the tomatoes.
14. 14. Cut the flesh of the fresh tomatoes into small cubes.
15. 15. Chop the dried tomatoes into small pieces as well.
16. 16. Heat the oil in a large pan.
17. 17. Sauté the shallots over medium heat for 2 minutes.
18. 18. Wait until the shallots are soft and translucent.
19. 19. Add the pumpkin to the pan.
20. 20. Add the garlic to the pan.
21. 21. Add the ginger to the pan.
22. 22. Add the fresh tomatoes to the pan.
23. 23. Add the dried tomatoes to the pan.
24. 24. Season the mixture with salt and pepper.
25. 25. Pour in the orange juice.
26. 26. Let the mixture reduce.
27. 27. Wait until the mixture has about a quarter less volume.
28. 28. Pour in the vegetable broth.
29. 29. Bring everything back to a boil.
30. 30. Let the soup simmer gently over low heat for about 20 minutes.
31. 31. Taste the soup again and adjust the seasoning with salt and pepper.
32. 32. Serve the soup in small hollowed-out mini pumpkins.
33. 33. Sprinkle roasted pumpkin seeds on top.

Nutrition per serving

• kcal: 240
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 18 g