Nutrition Facts
Servings: 6 ServingCalories:119kcalTotal Fat:6gSaturated Fat: 2gSodium:730mgPotassium:760mgTotal Carbohydrate:21gDietary Fiber: 2gSugars: 6gProtein:5gVitamin A: 10024IUVitamin C: 30mgCalcium: 65mgIron: 1.79mg
Pumpkin Tomato Soup
Pumpkin Tomato Soup combines the rich, earthy sweetness of pumpkin with the tangy brightness of Pumpkin Tomato Soup creating a flavor profile that is both comforting and exciting. This soup, which is high in vitamins, minerals, and antioxidants, is a nutritious addition to any meal. Let’s dive deeper into its features, benefits, and how you can customize it to suit your preferences.
Nutritional Benefits
Pumpkin is high in beta-carotene, which the body transforms into vitamin A, which is necessary for healthy vision, immunological function, and skin. Tomatoes are strong in vitamin C, which boosts the immune system, improves skin health, and assists iron absorption.
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Description
Pumpkin Tomato Soup is a wonderful combination of simple ingredients and rich flavors enjoy it warm and enjoy the comforting flavors it's an ideal comfort dish for any season.
Ingredients
- 250 grams Pumpkin
- 1 Leek
- 1 Garlic clove
- 1 Carrot
- Olive oil
- 4 Large tomatoes
- 2 Cucumbers
- 1 Hot pepper
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/3 cup Olive oil
- 1 Lemon juice
For Roasted Vegetables
For Gazpacho Soup Base
Final Seasoning
Instructions
Preheat your oven to 190°C (370°F).
In a baking dish, combine the diced pumpkin, chopped leek, minced garlic, and diced carrot. Add salt and pepper for seasoning, and then drizzle with olive oil.
Stir to coat fairly, then spread the veggies out in a single sheet.
Bake for approximately 20 minutes in a preheated oven, or until the veggies are soft and faintly caramelized.
For a large bowl, combine the chopped big tomatoes, diced cucumbers, and extra hot pepper. Blend until smooth.
To make a smooth gazpacho sauce, strain this mixture through a sieve to get rid of the solids.
Let the roasted veggies cool a little after they're done. Put the roasted veggies in the blender after removing the pumpkin's skin.
Pour the gazpacho sauce, salt, black pepper, and olive oil into the blender. Blend the contents until absolutely clean.
If necessary, add more salt, pepper, or lemon juice after tasting the soup to balance the seasoning.
Serving the dish hot, garnished with olive oil and lemon juice.
Enjoy your flavorful roasted pumpkin soup with a vibrant gazpacho sauce.
Note
Note 1: For the best flavor, consider chilling the soup for at least 1-2 hours before serving.
Note 2: You can control the heat by adjusting the amount of hot pepper used.
Note 3: Add fresh herbs (like basil or parsley) or croutons as a topping for extra texture and flavor.
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Jessica Maraite
A Food Blogger
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
