Sailing Recipe - Pumpkin Tomato Soup
By Sheryl Shard, copyright 2015. All rights reserved.
Chilled Pumpkin Tomato Soup
Paul and I love trying new recipes and when we have friends come to visit us on Distant Shores II we ask them to bring one of their favourite recipes so they can teach us how to make it on the boat. Cooking together and then later sharing a meal at anchor in a beautiful place is a nice way to get caught up with friends and loved ones.
Cruising friend, Wanita, in the galley of Distant Shores II
Recently we had our friend, Wanita, from Toronto, Canada, on board. (If you have watched Distant Shores season 7: Channel Islands to Scandinavia and San Blas Islands, episode 83, “Frisian Islands”, where we sail from England to The Netherlands, you will have met Wanita on video.) Wanita shared this recipe for Pumpkin Tomato Soup with us while she was visiting us in the British Virgin Islands and we have made it several times since adapting it slightly.
You can eat this soup hot or cold making it a versatile recipe for cruising. It also freezes well and doesn't lose flavour or texture when reheated. In fact, the flavours blend and improve if made ahead and eaten later.
Pumpkin is a popular vegetable in the Caribbean so it is easy to find. Fresh pumpkin is often for sale in convenient pre-cut packages at the grocery store. If not available in your location, you could also substitute butternut squash or other available squash.
For even more convenience and equally delicious taste, Pumpkin Tomato Soup can be made from canned pumpkin puree (not spiced pumpkin) which is great for the boat.
Pumpkin Tomato Soup
¼ small pumpkin or squash, about 1.3 lbs/500 grams or 1 X 16 oz can of pumpkin puree (pure pumpkin, not spiced pumpkin)
1 tablespoon /15 ml olive oil
1 large onion, chopped
1-2 garlic cloves, minced (optional)
1 chicken bouillon cube + 1 1/3 cups / 300 ml hot water
1 14.5 oz/411g can crushed tomatoes
Juice of ½ lemon / 1-2 tablespoons lemon juice or to taste.
1-2 tablespoons of curry (start with a little bit, taste and add as desired)
Additional water to bring soup to desired consistency
Wash pumpkin piece and scoop out seeds with a spoon. Chop pumpkin into squares. (Wanita leaves the rind on since it's easier to remove rind after cooking.)
Put pieces into large saucepan and cover with water. Cover pan. Bring water to boiling. Simmer until fork tender, about 10-15 minutes or so. Don't overcook or it will make the soup too watery.
Remove pumpkin from water and allow to cool slightly, enough so that you can handle it to cut off the rind with a paring knife.
While pumpkin is cooling, saute the chopped onion (and garlic if using) in olive oil for 3-5 minutes in a frying pan, until onion turns clear. Remove from heat.
Open can of tomatoes and add to blender including all liquid in the can. Add softened onion/garlic to the tomato in blender. Puree until smooth.
Remove tomato onion puree and put in a large saucepan.
Add pumpkin pieces to blender and puree.
Add the pureed pumpkin (or can of pumpkin puree) to the tomato onion puree in the large saucepan. Stir to blend.
Dissolve 1 bouillon cube in the hot water and add to the pureed liquid in the saucepan. Stir to blend.
Add salt and pepper, curry and lemon juice to taste.
If soup is too thick for your liking, add a little water until it reaches the desired consistency.
Serve hot or cold.
Garnish with garlic croutons, chopped green onion and a dab of sour cream or plain yoghurt.
Makes 4-6 servings.
Check out more Sailing Recipes here.
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