Light and bright tomato soup easily becomes creamy and denser if you add cashew nuts. For this soup we recommend fresh or stewed tomatoes, but without sugar and preservative (italian quality passata).
- 750 ml stewed tomatoes (without sugar) or 700 g fresh peeled tomato (without seeds)
- 1 onion, chopped
- 4 cloves of garlic
- 200 g pumpkin, chopped into cubes
- salt, pepper
- garlic to taste
- 150 g cashew nuts
- unrefined sea salt, pepper
Pour tomato into a pot and add 1 cup of water. Add onion, garlic and pumpkin. Boil and then cook at low temperature for about 20 minutes. When the soup cool a bit, pour it into the blender, add cashew nuts and mix. Add spices to taste.