Tisserie Pumpkin and Tomato Soup

Ingredients

• 1 teaspoon olive oil
• 1 lb pumpkin, peeled and cubed
• 2 plum tomatoes
• 1/4 leek (chopped)
• 1 stalk celery (chopped)
• 1 tablespoon cilantro (chopped)
• 1 tablespoon basil (chopped)
• 1/2 Spanish onion (chopped)
• 2 garlic cloves (chopped)
• 1/2 green bell pepper (chopped)
• 1 tablespoon tomato paste
• 1 tablespoon ketchup
• 1 tablespoon white wine
• 4 cups water or chicken stock
• 1 pinch salt

Directions

1. 1

   In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil, and pepper. Add the pinch of salt.

2. 2

   Add the pumpkin and sauté for 2 more minutes. Add the white wine and cook for 10 minutes over a low heat.

3. 3

   Then add the tomato paste and stir well. Add the 4 cups of organic chicken stock or water. Bring it to a boil and cook for 45 minutes.

4. 4

   Stir in the tomato the ketchup.

5. 5

   Blend, in batches if needed, until smooth in a blender or food processor. Strain it and serve.