w/out: fresh tomato, mint and pumpkin soup

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Fresh Tomato, Mint and Pumpkin Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 onions

2 teaspoons olive oil

1 1/4 pounds pumpkin flesh

2 1/2 cups vegetable stock or water

1 1/4 pounds fresh tomatoes

1 tablespoon tomato paste (heaping)

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

 

1. Finely dice the onions and place in a saucepan with the olive oil. Sweat the

onions in the oil until they begin to soften.

 

2. Dice the pumpkin flesh and add to the pan. Continue to sweat the vegetables

until the pumpkin begins to soften. Add the stock or water, bring to the boil

and simmer until the pumpkin is cooked.

 

3. Place the tomatoes in boiling water for 30 seconds to loosen the skins, then

peel them. Place the pumpkin and onion mixture in a food processor with the

peeled tomatoes, tomato paste and herbs, and process. If you do not have a food

processor, mash the cooked pumpkin and onions, and finely dice the tomatoes

before adding.

 

4. Return the ingredients to the pan and bring to the boil. Remove from the

heat, season, to taste with salt and black pepper and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 153 Calories; 3g Fat (15.3% calories from

fat); 4g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 54mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

NOTES : This is the ideal soup to make in autumn when there is a glut of fresh

tomatoes, and pumpkins are just arriving in the shops. The flavors complement

each other wonderfully well. Canned tomatoes could be used but the soup will

loose some of its fresh tomato taste.

 

Nutr. Assoc. : 0 0 5112 1582 0 1504 0 0 0