Pumpkin & Tomato Soup

Pumpkin & Tomato Soup

With toasted pumpkin seeds and fresh basil

A comforting, velvety soup that balances the sweetness of pumpkin with the freshness of tomato. Perfect as a starter or light meal, especially on cooler days.

Ingredients (serves 4-6)

• 400 g tomatoes (fresh, cherry tomatoes, or 1 can diced tomatoes)

• 400 g pumpkin cubes (or butternut squash)

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 carrot, chopped (optional)

• 750 ml vegetable stock

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• Pumpkin seeds and fresh basil to top off

Step-by-step

1. Heat the olive oil in a large pot. Gently sauté the onion and garlic until soft and translucent.

2. Add the pumpkin and carrot and cook for 3–4 minutes, allowing them to lightly caramelize.

3. Stir in the tomatoes and let everything simmer briefly.

4. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20–25 minutes until the vegetables are completely tender.

5. Blend until smooth and creamy using an immersion blender. Season to taste.

6. Serve hot, finished with toasted pumpkin seeds and fresh basil.

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