John Myers
Pumpkin and Tomato Soup with Potato Cubes
The perfect pumpkin and tomato soup with potato cubes recipe with a picture and simple step-by-step instructions.
- 3 tbsp Extra virgin olive oil
- 3 tbsp Pumpkin tot
- 650 g Fresh tomatoes
- 2 Pc Medium onions chopped
- 4 Pc Garlic cloves chopped
- 1,5 tbsp Em herbal mixture
- 5 dl Vegetable broth
- 250 g Finely diced potatoes
- Salt pepper
- 4 tbsp Creme fraiche Cheese
- 0,5 Bd Chopped basil
- 1 .– Peel and core the pumpkin and cut into approx. 0.5-1cm cubes. Peel the tomatoes and cut into cubes. Wash the potatoes, cut into small cubes. 2. – Heat oil in a soup pot, steam the onions and garlic until translucent, steam the tomato and herb mixture for another 10 minutes, deglaze with the vegetable stock, add the potatoes, season with salt and pepper, simmer for about 15 minutes. 3 .– Arrange the soup in preheated plates, sprinkle with basil and garnish with 1 tablespoon of crème fraîche, serve immediately
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