Tomato and Pumpkin Cappuccino

Ingredients

• 3 medium tomatoes
• 250 grams red pumpkin peeled, quartered and sliced thinly
• 1 cup milk
• 1 tablespoon oil
• 2 bay leaves
• Salt to taste 
• Crushed black peppercorns to taste

Method

1. Heat oil in a non-stick pan, add bay leaves, pumpkin, salt and crushed peppercorns, toss and sauté for 1 minute. Add 3 cups water, cover and cook.
2. Roughly chop tomatoes and add. Mix well, cover and cook for 8-10 minutes.
3. Place milk in a frother, cover and heat it till it becomes frothy.
4. Discard bay leaves from the tomato-pumpkin mixture and strain. Cool the vegetables to room temperature.
5. Put the vegetables into a blender jar and blend into a smooth puree.
6. Heat a non-stick pan, pour the puree into it and stir. Add salt and crushed peppercorns, mix and simmer for 3-4 minutes. Strain the soup.
7. Pour the soup into individual cups. Top with the milk froth and sprinkle crushed peppercorns on top.
8. Serve piping hot.

Nutrition Info