1 cup pumpkin, peeled, seeded, and cut into chunks
½ cup potato, peeled, and cut into chunks
2 cups water, could be substituted with vegetable or chicken stock
salt, to taste
2 teaspoons basil, roughly chopped
In a soup pot, sauté onions in olive oil. Add the tomatoes, and cook until soft. Add the pumpkin and potatoes. Mix everything with water and bring to a boil. Simmer until potatoes and pumpkin are soft. Season with salt, as desired.
Bring mixture off the heat, and let it cool down a little before placing the soup in a blender to purée. If you have an immersion blender, you can purée the mixture straight in the pot.Pour into bowls and top with chopped basil.
Tomato and Pumpkin Soup with Basil
(Featured in April - May 2017 Issue)
Enjoy access to Breakfast Magazineright on your mobile! Sign up now and get your FREE digital copy!