Steal This Recipe® Pumpkin and Tomato Soup

October 30, 2014

From Chef Morris Harrar of Tisserie bakery, NYC

From Chef Morris Harrar of Tisserie, a unique bakery located in the heart of NYC's Union Square which offers world class pastries alongside an assortment of unique lunch items, and some of the finest ground coffee in New York City.

Chef’s Tip: Using organic produce and ingredients will make your soup even more delicious.

870 7th Avenue
@ Park Central Hotel
btwn W 55th & W 56th St
NY, NY 10019

This recipe makes 4 large servings or 8 small servings.

Tisserie Pumpkin and Tomato Soup Ingredients: 
1 teaspoon of olive oil 
1 pound of peeled pumpkin 
2 plum tomatoes 
¼ leek (chopped) 
1 stalk of celery (chopped) 
1 tablespoon of cilantro (chopped) 
1 tablespoon of basil (chopped) 
½ Spanish onion (chopped) 
2 garlic cloves (chopped) 
½ green bell pepper (chopped) 
1 tablespoon of tomato paste 
1 tablespoon of ketchup 
1 tablespoon of white wine 
4 cups of chicken stock or water for a vegetarian option 
Pinch of salt

Tisserie Pumpkin and Tomato Soup Steal This Recipe® Step-by-step Instructions: 
In a large sauté pan, sauté the tomato, leek, celery, onion, garlic, basil, and pepper. Add the pinch of salt. 
Add the pumpkin and sauté for 2 more minutes. Add the white wine and cook for 10 minutes over a low heat. 
Then add the tomato paste and stir well. Add the 4 cups of organic chicken stock or water. Bring it to a boil and cook for 45 minutes. 
Stir in the tomato the ketchup. 
Blend, in batches if needed, until smooth in a blender or food processor. Strain it and serve.