This fall soup recipe is a cozy and velvety dish perfect for a relaxing day. The sweetness of kabocha squash is mixed with the tangy richness of Roma tomatoes. Pair with a crisp sourdough grilled cheese, a wedge of crusty bread, or savored all on its own, this soup will warm your heart.
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Nutrition Facts
| Amount Per Serving | |
| Calories | 55 |
| Total Fat | 2g |
| Saturated Fat | 0.31g |
| Trans Fat | ND |
| Sodium | 479.94mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 2g |
| Total Sugars | 3.78g |
| Protein | 2g |
| Oxalate | 11.92mg |
| Salicylate | 1.05mg |
Compatible Diets
This recipe is compatible the following diets:
- Dairy-free
- FODMAPS
- GAPS
- Gluten-free
- Low oxalate
- Mediterranean
- Paleo
- Pescatarian
- Primal
- Vegan
- Vegetarian
Health Benefits
This fall soup is packed with beneficial nutrients
- Antioxidants: reduces damage to cells from oxidative stress, supports immune function, and better heart and skin health.
- Potassium: maintains optimal nerve function and retains bone health.
Contains ingredients with these beneficial nutrients: angiogenic, antiangiogenic, immune activating, and stem cell boosting.
Full Recipe
Pumpkin-Tomato Soup
8
servings15
minutes25
minutes55
kcal40
minutesThis fall soup recipe is a cozy and velvety dish perfect for a relaxing day. The sweetness of kabocha squash is mixed with the tangy richness of Roma tomatoes. Pair with a crisp sourdough grilled cheese, a wedge of crusty bread, or savored all on its own, this soup will warm your heart.
Ingredients
- ORGANIZE INGREDIENTS
1 T. olive oil, extra virgin
4 med. roma tomato, peeled, chopped
1 lb. + 12 oz. kabocha squash, peeled, seeded, chopped
2 T. tomato paste, glass jar
1 qt. vegetable broth, or chicken bone broth [1]
1 t. sweet paprika
1/2 t. salt, + to season
1/4 t. pepper, black or white, fresh ground, see sub note, + to season
Directions
- PREP, SIMMER & PURÉE
- Bring a small pot of water to boil, cut a small X on tomato skins, and drop into rapidly boiling water just long enough for skins to crack, 30 sec. Remove from water immediately, peel, seed, and chop. [2]
- Remove skin, seeds, and stringy pulp, from squash and chop.
- Heat oil in a large saucepan on med-high for 3 min. Sauté tomato, squash & tomato paste. for 2 min.
- Stir in stock and bring to a boil, reduce heat to a simmer and cook until squash is softened through, 20 min.
- Stir in paprika, salt & pepper and purée using an immersion blender. Adjust any seasonings to preference and serve hot.
Tips & Tricks
- For the low-FODMAPS diet use a broth that does not contain onions or garlic. Kabocha pumpkin is a tested low-fodmap squash when eaten in in 75 g portions.
- Blanching tomatoes is an optional step that makes the skin slip off easily. However, do not allow the tomatoes to blanch longer; it will make them mushy.
