Bresc BV

Tuscan tomato-pumpkin soup

Ingredients

2 l
  • 1 pumpkin
  • 10 g Bresc Garlic chopped
  • 1 onion
  • 10 g Bresc Red chilli puree
  • 1 l vegetable stock
  • 10 g Bresc Erbe Italiano
  • 10 g Bresc Basil puree
  • 0.5 dl tomato oil
  • 2 ready-to-bake buns
  • 5 ripe beef tomatoes
  • 10 g flat-leaved parsley, chopped
  • 100 g Parmesan cheese
  • salt and pepper to taste
  • oil for gentle frying

Preparation method

Preheat the oven to 160°C. Peel the pumpkin, and chop it into large pieces. Coarsely chop the tomatoes too. Stir-fry the pumpkin on oil until golden-brown, then add the onions. Add the chopped garlic, red chilli puree and erbe Italiano and then add the vegetable stock. Cook the soup on a low heat for 20 minutes until the pumpkin is tender. Season with salt, pepper and the basil puree. Puree the sauce to a smooth mixture. While the soup is cooking, slice the buns. Spread the tomato oil on them and bake them in the oven for 15 minutes until they are crisp.  Drizzle a little tomato oil into the soup and garnish with chopped flat-leaved parsley and grated Parmesan cheese.