Squash, Tomato and Basil Soup
The weather is getting cooler which means we are nearing the Christmas season and which also means we are craving for a warm bowl of soup to drive away the chill. But before we celebrate Christmas however, we (sort of) celebrate Halloween first.
Instead of the usual orange colored food served during parties, what about serving this nutritious squash, tomato and basil soup prepared by Chef Golda Liamzon for Dona Elena Cuisinera Club September cooking demo.
This can be prepared with the Squash and Sausage Pasta since squash comes in big sizes, so why wait for another opportunity to use the other half when you can prepare both at the same time?
I already did this soup a few days after the cooking demo. And ack! I forgot to take photos.
The kids loved it and even had second servings. They used it as “sabaw” for their rice. I used a glass of “thick” full cream milk instead of the all-purpose cream because I was saving the APC for another dish.
Ingredients:
- 500g pumpkin diced
- 1 cup Dona Elena whole peeled tomatoes, quartered
- 4 cups chicken broth
- 8 pcs carrots, diced
- 1pc onion chopped
- 3 cloves garlic, minced
- 1 cup Jolly pieces and stem mushrooms
- 2T fresh basil leaves, chopped
- 1/2 stick butter
- 1T Dona Elena Pure Olive Oil
- to taste: salt and pepper
- 1/2 cup all purpose cream
Procedure:
- Cook squash and carrots in the stock until tender.
- In a saute pan, heat the olive oil and butter together and saute the onions, garlic and mushrooms.
- Add the tomatoes.
- Add in the softened carrots and squash (keep the stock) and saute all together. Remove from heat and let cool.
- Puree stock and other ingredients in a blender.
- Put back in a pot and add the sugar, cream and basil.
- Simmer until thickened.
- Serve with croutons on top.
i never tried adding tomatoes and carrots to my pumpkin soup, ma try nga
di halata na may tomatoes and carrots G kasi ibe-blender yung mga veggies. di ko ginawang smooth, medyo chunky ng konti yung veggies,sarap 🙂
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