Name: Tomato pumpkin soup
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄4 piece Onion; 1 clove Garlic; 250 g Tomatoes; 250 ml Bouillon; to taste Olive oil; 1⁄4 tsp Dried thyme; 1⁄4 tsp Dried rosemary; 1⁄4 piece Pumpkin

Nightshade

Marinka Bil

Blender

Oven

Lunch

Side dish

Appetizer

Paleo

Vegetarian

Sirtfood

Tomato pumpkin soup

Liter

Heat ½ gallon of broth in a large pan (at least 1 gallon). 

Cut the pumpkin in half and place it with the sliced side facing up on a baking sheet. Roast it in the oven for about 40 minutes or until the top is brown and the pumpkin soft. Remove the pumpkin from the oven and let it cool.

Halve the tomatoes and place them with sliced side facing up on the baking sheet. Brush with olive oil and sprinkle with sea salt, black pepper and half of the thyme and rosemary.

Peel the garlic and onion. Cut the onion into four pieces and place it with the whole cloves of garlic on the baking sheet with the tomatoes.

Roast the whole in the oven for about 30 to 40 minutes or until the tomatoes get dark edges.

When the pumpkin has cooled down sufficiently, you can scoop the seeds out with a spoon. Then scoop the flesh out of the skin and into the broth.

Add the tomatoes, garlic and onion here as soon as they are ready (including the residual oil on the baking sheet)

Puree the soup with a hand blender and add additional stock, if desired, for a thinner soup.

Season with thyme, rosemary, sea salt, black pepper and possibly the chili flakes.

Tomato pumpkin soup

Tomato pumpkin soup

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