This delicious soup could be a hearty start to any meal or a tasty afternoon snack to enjoy with some grilled cheese sandwiches.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 2 to 3
1⁄2 cup white onion, chopped
2 tablespoons olive oil
1 cup native tomatoes, cut into chunks
1 cup pumpkin, peeled, seeded, and cut into chunks
1⁄2 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
1 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.
2 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.
3 Pour into bowls and top with chopped basil.
Recipe by Annabel L. Tanco
This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.