June’s pinterest challenge was slightly marred by my pinterest fail in May (that took me 6 weeks to recover from). The pinterest “Gods” set down the task of an heirloom tomato soup as my June challenge. Given that my youngest daughter has a sensitivity to excessive amounts of tomato, I would steer clear of a tomato soup. However, I liked the colour and the sound of it and used that as a base for this soup – a pumpkin, tomato and basil delight.
For more soup ideas check out my soup round up from March Here and also my post about how to encourage your toddler to Self-feed soup. Scared of making a mess? Here’s more about how you can Embrace Mess and why it’s important to let kids get messy.
Pumpkin, Tomato and Basil Soup
Prep time
Cook time
Total time
Tasty and quick soup for the family. It is dairy free, gluten free and low FODMAP.
Author: Simone Emery
Serves: 4
Ingredients
- ¼ Kent pumpkin, peeled and diced
- 4 vine ripened tomatoes
- 5-6 large, fresh basil leaves
- 4 tsp garlic infused olive oil
- 2 tbsp rice bran oil
- Salt and pepper for seasoning to taste
- Optional: croutons -
Instructions
- Heat a pan and add oils
- Fry the pumpkin in the oil to get some nice caramelised brown edges
- Add the tomato and 2 cups of water
- Add the basil and seasoning
- Simmer for 20 minutes
- Mash or puree the soup to your desired consistency
- Optional: top with Orgran croutons with sea salt (made with quinoa)
What is your favourite topping for soups? What colour soup appeals most to your kids?
