Butternut-tomato soup

After already two preparations of dishes with butternut squash pumpkin I still had a leftover. So I decided to make a new, nutritious soup.

Preparation time 50 minutes


  • 1/3 of butternut pumpkin, diced
  • 400 g peeled tomatoes
  • 1 leek, cut in rings
  • 4 tbsp sunflower oil
  • 2 cloves garlic
  • water
  • salt & pepper


Fry the leeks (or onion – as required) in the oil until translucent. Add the diced pumpkin butter and some salt and fry briefly together. Add the peeled tomatoes, pour over with water and cook until the pumpkin cubes are soft.

Add the crushed garlic, puree the soup, season with salt and pepper and ready.

Serve with bread sticks or brown bread to taste.

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