Pumpkin soup with tomato salsa
30 min cooking
By Julia Taranko
If, like us, you’re tired of overcomplicated ways to make pumpkin soup, this recipe is for you. Pumpkin + broth, or simplicity above all else. This soup will provide you with antioxidants, especially beta-carotene, which is beneficial for eye health and the immune system.
Time: 30 min
Ingredients for 2 people:
- 250 ml MOG collagen chicken broth
- 400g Hokkaido pumpkin
- 50 ml olive oil
- 1 tomato, seedless, diced
- 1 stalk celery, finely diced
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper to taste, optionally a tablespoon of butter
Instructions:
- Cut the pumpkin into pieces, remove the seeds and drizzle with olive oil. Bake in an oven preheated to 200 degrees until soft.
- Place the pumpkin in a blender, add the MOG collagen broth and blend, then pour into a pot. If the soup is too thick, add more broth or water.
- In a bowl, combine the chopped tomato, celery, cilantro, and olive oil. Season with salt and pepper to taste. Mix all ingredients together.
- Pour the soup into bowls and top with a spoonful of fresh salsa.