Tomato puree soup with pumpkin

You can cook it at any time of the year, replacing fresh tomatoes with canned tomatoes in their own juice.

Ingredients

• 1 bulb
• olive oil
• 1 l. water or broth
• 500 g pumpkin
• 200 g potatoes
• 4 fleshy tomatoes
• salt, spices to taste
• hard cheese
• basil

Directions

1. Chop the onion and fry in olive oil in a heavy bottomed pan.
2. Peel the pumpkin, cut into cubes and add to the pan with the onion. Pour in 1 liter of water or broth.
3. Peel the potatoes, cut into cubes and add to the pot with the vegetables. Cover with a lid and simmer until done.
4. Grate the tomatoes so that the peel remains in the hands. Throw away the peel.
5. Or another option: make cruciform cuts on the tomatoes at the base and blanch with boiling water. Then peel and cut into cubes.
6. Add tomatoes, salt to the prepared vegetables and mix. Cover the pot with a lid and cook for 7-10 minutes.
7. Purée the cooked vegetables with an immersion blender. Salt to taste. If the soup is too thick, add some boiling water. Bring to a boil again and remove from heat.
8. Sprinkle some grated cheese on the bottom of the bowls before serving the soup.
9. When serving, sprinkle the soup with dry basil or chopped herbs. Bon appetit!