Pumpkin and tomato soup with pesto ciabatta

Name: Pumpkin and tomato soup with pesto ciabatta
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Hokkaido pumpkin (about 1 kg); 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Balsamic vinegar; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS Vegetable broth (instant); 1 Ciabattabrot; 2 TABLESPOONS Pesto (glass); 75 g soft butter; 100 g Whipped cream; 7-10 Tbsp Basil

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 Hokkaido pumpkin (about 1 kg)
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Balsamic vinegar
1 can(s) (850 ml) Tomatoes
2 TEASPOONS Vegetable broth (instant)
1 Ciabattabrot
2 TABLESPOONS Pesto (glass)
75 g soft butter
100 g Whipped cream
7-10 Tbsp Basil

Directions

1
For the soup, wash the pumpkin, quarter it and remove the seeds. Cut the flesh and skin into small pieces. Peel onions and garlic, dice both.
2
Heat the oil in a pot. Fry the pumpkin, onions and garlic in it. Season with salt, pepper and 1⁄2 tablespoons of sugar. Add vinegar, tomatoes and juice, about 1 l water and broth. Mash the tomatoes with a wooden spoon.
3
Bring to the boil, cover and cook for about 30 minutes.
4
Preheat the oven for the pesto ciabatta (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Cut the ciabatta lengthwise, but not through. Mix pesto with butter. Spread on one half of the bread, fold up and bake in the oven for 5-10 minutes.
5
Puree the soup with a hand blender. Season to taste with salt and pepper. Whip cream until semi-stiff and serve with bread to the soup.