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Categories:
olive oil pumpkin tomatoes celery cilantro basil onion garlic green bell pepper tomato paste ketchup white wine water salt
Viewed: 72 - Published at: a year agoIngredients
- 1 teaspoon olive oil
- 1 lb pumpkin, peeled and cubed
- 2 plum tomatoes
- 14 leek (chopped)
- 1 stalk celery (chopped)
- 1 tablespoon cilantro (chopped)
- 1 tablespoon basil (chopped)
- 12 Spanish onion (chopped)
- 2 garlic cloves (chopped)
- 12 green bell pepper (chopped)
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 1 tablespoon white wine
- 4 cups water or 4 cups chicken stock
- 1 pinch salt
Method
- In a large saute pan, saute the tomato, leek, celery, onion, garlic, basil, and pepper.
- Add the pinch of salt.
- Add the pumpkin and saute for 2 more minutes.
- Add the white wine and cook for 10 minutes over a low heat.
- 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.
- Stir in the tomato the ketchup.
- Blend, in batches if needed, until smooth in a blender or food processor.
- Strain it and serve.
