Pumpkin and Tomato Soup

Pumpkin and tomato soup is a comforting and nutritious dish that combines the sweetness of pumpkin with the tanginess of tomatoes. It is a popular autumn recipe that is loved for its vibrant color and rich flavors.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pumpkin and Tomato Soup

Cooking Method: Boiling Cuisine: International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 600

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 400 gram Tomato
• 1 piece Onion
• 2 clove Garlic
• 2 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 4 leaves Fresh basil leaves

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add diced pumpkin and tomato, cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot, stir in coconut milk, salt, black pepper, and paprika. Simmer for another 5 minutes.
6. Serve hot, garnished with fresh basil leaves.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.