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ROASTED
PUMPKIN AND TOMATO SOUP WITH SMOKED
ALMONDS
2.5kg Queensland
Blue pumpkin
3 small ripe tomatoes, halved
2 large Spanish onions, finely chopped
2 cloves garlic, crushed
1/4 cup tomato paste
1 cup brown rice
8 cups chicken or vegetable stock
1/4 cup smoked almonds, coarsely chopped
Cut pumpkin
into 2cm pieces.
Place pumpkin
and tomatoes in large baking dish; spray
with cooking oil spray. Bake in a moderately
hot oven (400°F) about 20 minutes
or until lightly browned. |
 |
Heat large, lightly
oiled saucepan; cook onions and garlic, stirring,
until onions are soft. Stir in paste, rice
and stock; bring to boil, simmer, uncovered,
about 30 minutes or until rice is tender.
Divide pumpkin
and tomato among serving bowls; top with soup.
Sprinkle with almonds to serve.
Serves 6.
Per serving: 7.7g
fat, 376 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
