John Myers
Ingredients for 4 servings:
- some vegetable oil
- 1 medium-sized onion(s), diced
- 2 small bay leaves
- 500 g butternut squash, peeled and diced
- 500 g tomatoes
- 500 ml vegetable stock, more if needed
- salt and pepper
- 2 tsp herbs de Provence
- e.g. lemon juice
- 4 tbsp heaped crème fraîche, or 150 ml cream and 2 tbsp gin
- Parsley or basil for decoration
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
Heat vegetable oil in a pan, sauté the diced onion and bay leaves for a few minutes, taking care not to brown the onions. Add the pumpkin cubes and sauté briefly, then deglaze with the vegetable stock, add the herbs de Provence, and season with salt and pepper. Simmer for about 20 minutes. Meanwhile, cut the tomatoes crosswise, place them in boiling water, and remove the skin and stem. Add both to the pumpkin and simmer for another 10 minutes. Remove the bay leaves and purée the soup. If you don’t like the soup too thick, you can adjust it to your liking by adding more vegetable stock. Season to taste with salt, pepper, and lemon juice. Serve with a tablespoon of crème fraîche on each plate, or whip the cream until semi-stiff, stir in the gin, and divide the soup among the plates. Garnish with parsley or basil.
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