Tomatoes are native to South America as pumpkins are for North America. Now, there is no documented history available who had mixed up these two ingredients in one dish. But, there is a common thread that both the ingredients were introduced to Europe. So, it is largely possible that this wonderful healthy Pumpkin Tomato Soup was made in a European kitchen somewhat dated back to the 16th Century as the tomato was introduced in the early 16th Century. It’s a clear fusion of two intersecting culinary traditions. How cool, isn’t it?
The main taste of the dish lies in its simplicity. I mean what could be simpler than making the pumpkin tomato soup for dinner? It is absolutely easy to cook and even easier to digest.
Let’s see how you can make it too.
Ingredients:
Tomatoes – 1 Cup (Diced)
Pumpkin – 1 Cup (peeled and small cubed)
Onion – 1 No. (Sliced)
Garlic cloves – 4 Nos. (Crushed)
Bay leaf – 1 No.
Black peppercorn – 4 / 5 Nos.
Olive oil – 2 Teaspoon
Vegetable stock – 4 cups
Lentil – ½ Cup (Boiled)
Salt – To taste
Parsley – For garnishing
Black pepper powder – ½ Teaspoon
Procedure:
Take a big vessel/soup pot where you want to make your soup. I took a pressure cooker to save time and fuel.
Heat the pot on medium flame.
Now add olive oil. As soon as the oil turns hot add crushed garlic for tempering followed by onion slices. Sauté for 2 minutes so the onion becomes translucent.
Add peppercorns and the bay leaf.
Now, add the pumpkins and the tomatoes along with boiled lentils.
Sauté.
Add vegetable stock and salt.
Now lid the pot and pressure cook it for 10 – 15 minutes on medium flame or up to 4 whistles, whichever is earlier.
If you are following the normal cooking method instead of pressure cooking, let it boil for 45 minutes on medium to low flame.
Check the veggies if they become soft or not.
Now let it be a little cool so that you may blend it.
Transfer it to a blender and fine-blend it into a smooth puree.
Transfer again to the same soup pot to let it boil.
After it gets boiled, turn off the burner.
Add the black pepper powder.
Transfer it to the serving soup bowls.
Garnish it with finely chopped parsley.
Serve piping hot.
Nutritional Value of Pumpkin Tomato Soup (per serving)
| Calories | 382 Cal |
| Protein | 24.5 g |
| Fat | 6.2 g |
| Carbohydrates | 62 g |
Apart from the chart above you get the micronutrients like Vitamin A, Vitamin B-6, Vitamin C, Vitamin-E, Calcium, Folate, Iron, Magnesium, Manganese, Niacin, Riboflavin, Selenium, Thiamin, and Zinc in the Pumpkin Tomato Soup.
Conclusion:
So, basically, the Pumpkin Tomato soup is a goldmine for health. The interesting fact is, despite it being so rich in food value, it is quite low in calorie count; thus, it’s a very effective food for weight loss programs. It’s a superfood for dinner.
I am going to grab my bowl. What about you?
Read other Recipes here.