Enjoy the spicy tomato soup this winter.
1 tablespoon butter
1 onion chopped
1 small jalapeño finely chopped
1tsp ginger finely chopped
1 cloves garlic crushed
1 can diced tomato (400gm) or fresh
¼ cup pumpkin chopped
1 cups veg stock (low in sodium) optional
2tsp fresh cream (optional)
pinch of cinnamon
2-3 cups filter water
Heat butter in a heavy base pan. Add the onions, jalapeno, garlic and ginger. Cook till the onions turn translucent. Add cinnamon, diced tomatoes and pumpkin. Stir and cook till tender. Now add the vegetable stock and bring it to gentle boil. If you don’t want to use vegetable stock use 1 cup of filtered water. Reduce the heat to low and simmer 10 minutes.
Turn off the heat. Let it stand for few minutes. Puree the content using hand blender or food processor. Be careful with hot liquid. Do not fill your food processor too full.
Pour the puree back into the pan. Add 2 cups of water and cook on simmer for few minutes or till the soup thickens. Remove from flame and adjust the seasoning. Before serving stir in the fresh cream (optional) and garnish with mint leaves.