Soup Recipes > Tomato and Pumpkin Soup

This recipe is part of the October 2010 Recipes Menu


Simple Pumpkin Gnocchi
Pumpkin Gratin
Tomato and Pumpkin Soup

How to make Tomato and Pumpkin Soup:
A simple and tasty soup that makes use of your leftover tomatoes and pumpkins. Great with a chunk of well-buttered artisan bread in front of a roaring fire.





Ingredients

Tomato and Pumpkin Soup
8oz cooked pumpkin, pureed
1 1/2 pints beef stock
200g fresh potatoes, skinned, deseeded and chopped
1 onion, peeled and chopped
1 bay leaf
salt and pepper
300ml milk
bay leaf
(see measure conversions for more information)

Method

- Place the tomatoes, onion, bay leaf and stock into a saucepan.
- Allow ingredients to simmer for about 15 minutes with the lid on the saucepan.
- Remove from heat.
- Take out bay leaf.
- Allow mixture to cool.
- Blitz in blender.
- Return the mixture to the saucepan.
- Add the pumpkin.
- Simmer for two minutes.
- Add the milk.
- Season to taste.
- Serve.