Pumpkin Tomato Soup

Ingredients

• 800 g pumpkin flesh (e.g., Hokkaido)
• 1 onion
• 2 Garlic cloves
• 200 g plum tomato
• 2 tbsp butter
• Salt
• ground pepper
• 750 ml vegetable broth (instant)
• 1 tsp Sambal oelek
• 4 tbsp Sour cream
• 2 tbsp liquid whipping cream
• 1 tsp thyme leaves

Instructions

1. 1.

   Cut the pumpkin into thick strips. Peel and dice the onion. Peel and finely chop the garlic. Briefly blanch the tomatoes, cool, peel, quarter, seed, and roughly chop them.

2. 2.

   Heat butter in a pot and sauté onions and garlic until translucent. Add pumpkin and tomatoes, stir briefly, pour in broth, and simmer for about 20 minutes. Puree the soup and strain if desired. Season with salt and sambal oelek to taste, then ladle into bowls. Mix sour cream with liquid whipping cream and swirl over the soup. Garnish with thyme leaves before serving.