Roasted pumpkin and tomato soup


Servings: 2 
Diet: Veg  
Type: all, Soups

Pumpkin is high in vitamins and minerals while being low in calories. It’s also a great source of beta-carotene, a carotenoid that your body converts into vitamin A. Tomatoes are also a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. Both these fruits are rich in antioxidants and can be a valuable part of a healthy diet.


Ingredients

3 tomatoes

½ potato, cubed

150 g kaddu (pumpkin), cubed

1 leek (spring onion), roughly chopped

2 cloves garlic, crushed

2 tablespoon balsamic vinegar (or juice from one lemon)

Salt and pepper, to taste

1 l vegetable stock

2 tablespoon olive oil

Directions:

  1. Blanch the tomatoes (explained below). Remove the skin and cut the tomatoes into half. Keep this aside.
  2. In a large wok, heat a tablespoon of olive oil on medium heat. Add in the chopped leeks and saute until translucent but not brown. Add in the garlic cloves and the diced pumpkin and potato, sprinkle some salt, and roast the pumpkin until it is soft and tender. You can optionally cover the pan and so the steam created helps the pumpkin cook faster.
  3. Once the pumpkins and potato are roasted, add the blanched tomatoes and saute for another couple of minutes. Add in the remaining ingredients the vegetable broth. Check the salt and pepper levels and adjust to suit your taste.
  4. At this stage, you can use a hand blender and blend all the ingredients to make a smooth puree. If you don’t have a blender, then allow the soup mixture to cool a bit and use the mixer (regular blender) to make a puree.
  5. Once the soup is pureed, you can warm it just when you are ready to serve to maximize the nutrient content.
  6. You can add a pinch of mixed herbs, or some fresh basil or coriander, and some toasted sunflower seeds to garnish.
  7. You can also add coconut milk after you make the puree for a different twist. Do not over boil after adding coconut milk, add it at the end, then warm and serve.
  8. Enjoy this warm hug in a mug with toasted bread.

HOW TO BLANCH

  1. We begin to blanch tomatoes by first cleaning the tomatoes under running water.
  2. Place a saucepan with water up to 2 inches till the brim. Keep the heat on medium.
  3. Meanwhile, score the tomatoes below by using your knife. Keep another bowl filled with cold water.

Tips:

Continuous reheating reduces the nutrition value, hence just warming it before you are ready to serve is a great idea to preserve nutrition.