Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
I really like this recipe for tomato pumpkin soup. the tomato and pumpkin make for a great and unique flavor combination and it’s a nice hearty soup perfect for any time of the year. Although I have noticed the quality of the pumpkin here varies and during fall and winter they are the best and thus the soup tastes better too.
This recipe is inspired by Allerhande’s Geroosterde Tomaten-pompoensoep
- Pumpkin – 1
- Carrots – 4 large ones
- Tomatoes – 4
- Onion – 1
- Tomato puree – 2 tablespoons
- Water – about 800 ml
- Low salt vegetable Bouillon cubes – 2, 5
- Greek yogurt or ricotta cheese – 1 cup
- Basil – 15 gram
- Fennel – 1 tablespoon
- Paprika powder – 2 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Onion powder – 1/2 teaspoon
- Garlic powder – 1/2 teaspoon
- Pepper – 1/2 teaspoon
- Olive oil
- First slice and dice and peel were necessary the onion, carrots, tomatoes and the pumpkin. Now add the onion and some olive to a medium to large pan. Put on the heat and bake the onion till translucent.
- Now add the carrots and tomatoes, stir for a bit and then add the pumpkin. Cover it all with water.
- Add the bouillon cubes, tomato puree, fennel, paprika powder, cayenne pepper, onion powder, garlic powder and pepper to the bowl and stir well.
- Let this cook for 20 minutes.
- In the meantime we’re preparing the mixture for on top of the soup. wash the basil and then put in a bowl with the Greek yogurt (or ricotta). Then blend it using a blender or hand blender. Once combined cover it and put it in the fridge for later.
- Once the soup has boiled for 20 minute,s test the pumpkin to make sure it’s soft. Then scoop about 2 cups worth of vegetable pieces form the soup. make sure to use a ladle with holes in it, so you only scoop out the pieces add not the fluid. Set aside and then using a hand blender mix the soup till smooth, then add the pieces back in. I do this so the soup has some pieces left as I prefer it that way. You can also leave it all in and make the whole soup blended if you prefer.
- Let the soup cook for a few more minutes and then ladle it into bowl and top with a few tablespoons of the yogurt basil mixture. You can serve with bread.