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4 tbsp. (don't measure) extra virgin olive oil
Put the oil and the onions into a large soup pot and sauté on high heat until the onions start to soften.
Add the pumpkin and continue sautéing and stirring for about 5 minutes. Add the tomato and continue stirring for another few minutes.
Add mineral water to cover, bring to a boil, add the soup powder and herbs, and simmer for 30 minutes.
Remove from the stove and allow to cool a bit. Blend in the pot with a hand-held stick blender while adding more mineral water to achieve a soupy consistency.
Add salt and pepper to taste.
Poster's Notes:
For low-sodium, use more tomatoes or even tomato paste (the kind which is pure tomato without salt), but be careful not to make the soup taste like tomato soup.
You might try using low-sodium soy sauce or salt-free and MSG-free soup powder instead of salt.
Posted by Yosef Gilboa
Nutritional Info Per Serving: N/A
2 or 3 large onions, in chunks
3-4 lb. uncooked pumpkin, peeled and cut into chunks
1 large, firm ripe tomato (try to get locally grown tomatoes, not those tasteless packaged ones from California), quartered, skin, seeds and all
1 or 2 tbsp. pareve chicken soup powder (optional)
2 qt. mineral water (non-carbonated, I prefer it to tap water)
1 tsp. each dried oregano, basil, and marjoram (or fresh, if you can get them)
Kosher salt
Coarsely ground black pepper
Everybody who tastes this soup will swear that it has potatoes in it.