The original soup for lovers of pumpkin and soups. Tender texture and a spicy sweet side dish. Very unusual.
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Tomatoes incise cross at the stalk and pour boiling water for a few minutes, then drain the water, rinse the tomatoes with cold water and remove the skin.
Remove the Basil leaves from the stems, some leaves to keep for decoration. Chop the onion and tomatoes into small cubes. Garlic peeled and cut lengthwise into several strips.
In a frying pan with a thick bottom pour in the olive oil and
fry the peeled cloves of garlic 1 minute.
Remove the garlic, put the onion and fry until transparent, 5 minutes.
Add the tomatoes and Basil, honey, salt and pepper to taste. Simmer for 20 minutes.
Pumpkin peel and seeds. Cut into slices, lay out on a baking sheet, sprinkle with oil and sprinkle with pepper and nutmeg. Put in a preheated 200C oven for 20 minutes.
Then transfer to a blender, pour in the broth (maybe a little more or less, depending on desired thickness of soup) and whisk until smooth. Back in saucepan on medium heat, cook for 5 minutes.
On a dry frying pan roast pumpkin seeds.
In a bowl pour the pumpkin part of the soup, put the tomato sauce, garnish with Basil leaves and pumpkin seeds.