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Tomato Soup with Pumpkin

A fragrant, wholesome soup for any day of the week.

Ksyunya••Author avatar
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Tomato soup with pumpkin
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 3 g
Fats 17 % 2 g
Carbohydrates 58 % 7 g
39 kcal
GI: 71 / 0 / 29

Cooking method

Cooking time: 50 min

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  • This soup is a true homestyle dish — very tasty and fragrant. If you're fasting or vegetarian, cook it in water instead; the flavor won't change. To make tomato soup with pumpkin, start with 700 grams (about 1.5 lb) of unpeeled pumpkin. Peel it and cut into cubes. In a skillet with hot olive oil, fry the pumpkin cubes for 10 minutes. Next, add the minced garlic, rosemary leaves, and tomato purée (or finely chopped fresh tomatoes with the skins removed). Bring the contents of the skillet to a boil and simmer over low heat for a few minutes. At the end, mash the pumpkin, leaving just a few very small pieces. Add the skillet contents to a pot of boiling water or broth, season with salt and black pepper, and bring to a boil. Ladle the soup into bowls and garnish with fresh herbs. The tomato soup with pumpkin is ready — enjoy!

Caloric content of the products possible in the composition of the dish

  • Pumpkin - 29  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Rosemary - 131  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Olive oil - 913  kcal/100g
  • Sea salt - 0  kcal/100g
  • Broth - 15  kcal/100g

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