Eggplant and Pumpkin Puree Soup
Soups • European
Description
Eggplant and Pumpkin Puree Soup
Ingredients
- Eggplants 3 pieces
- Pumpkin 20 oz
- Orange Bell Peppers 3 pieces
- Spanish onions 3 pieces
- Turnips 4 pieces
- Water 0 qt
- Salt to taste
- Ground Black Pepper ½ teaspoon
- Olive Oil 5 fl oz
- Passata Tomato Sauce 5 oz
Step-by-Step Guide
Step 1
Wash the carrots, eggplants, and pumpkin, chop them roughly, cover with water, and boil until soft.
Step 2
Puree the cooked vegetables in a blender, dilute with the broth to the desired consistency, and place over low heat. Bring to a boil, stirring constantly.
Step 3
Finely chop the onions and peppers and sauté them in olive oil.
Step 4
Add the tomato paste, sautéed onions and peppers, salt, and black pepper to the soup, and bring to a boil again. Remove from heat and let it steep for an hour.
Step 5
Serve with toasted black bread.
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