1 1/2 lb (700 g) pumpkin or butternut squash or a mixture of these, with carrot
1 tablespoon oil
1 clove or a teaspoon puree of garlic
1/2 lb (225 g) each onions and ripe tomatoes
1 tablespoon tomato puree (paste)
1 good pinch salt and pepper
4 cups (32 fl oz) 900 ml water
Handful croutons and fresh chopped parsley
1 tablespoon oil
1 clove or a teaspoon puree of garlic
1/2 lb (225 g) each onions and ripe tomatoes
1 tablespoon tomato puree (paste)
1 good pinch salt and pepper
4 cups (32 fl oz) 900 ml water
Handful croutons and fresh chopped parsley
method
1. Method Peel and chop the onions, pumpkin and garlic - and the carrots and squash if you are using them - and chop the tomatoes.
2. Heat the oil in a large saucepan and gently fry the onion until it is just translucent.
3. Add the chopped garlic, let it just soften and then add the pumpkin, carrots and squash together with the tomatoes and tomato puree.
4. Season with salt and pepper, add the water and simmer for 20 minutes.
5. When everything is soft, put it in a blender or food processor and whizz until smooth.
6. Put it back into the saucepan, check the seasoning and serve scattered with croutons and parsley.
7. With fresh granary bread and butter it makes a substantial lunch by itself.
2. Heat the oil in a large saucepan and gently fry the onion until it is just translucent.
3. Add the chopped garlic, let it just soften and then add the pumpkin, carrots and squash together with the tomatoes and tomato puree.
4. Season with salt and pepper, add the water and simmer for 20 minutes.
5. When everything is soft, put it in a blender or food processor and whizz until smooth.
6. Put it back into the saucepan, check the seasoning and serve scattered with croutons and parsley.
7. With fresh granary bread and butter it makes a substantial lunch by itself.
serving amount
serves 4
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