Roasted tomato and pumpkin soup
With its great colours and flavours, this soup goes well with crusty breads.
300g pumpkin, peeled and diced into 1 cm cubes
canola oil spray
800g whole tomatoes
1 Tbsp canola oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 orange, juice and zest of
300 ml water
freshly ground black pepper, to taste
chives or spring onion tops, for garnish
Preheat oven to 200°C.
Place pumpkin in a roasting pan and lightly spray with oil. Add tomatoes.
Roast in preheated oven for 20-25 minutes or until pumpkin is soft. Remove from the oven.
Peel off and discard tomato skin. Remove calyx and discard. Roughly chop flesh and set aside. Keep any juice.
Heat oil in a large heavy-based saucepan over a low heat.
Add onion and garlic and stir fry gently for 3-5 minutes, or until softened.
Add tomatoes and juice, orange juice and zest.
Increase heat, bring to the boil, reduce heat and simmer, covered, for 5 minutes.
Uncover and simmer, stirring often, for a further 10 minutes or until the onion is cooked.
Add pumpkin, water, salt and pepper, bring back to the boil, reduce heat and simmer for a further 5-10 minutes. Add more water if desired.
Place in bowls, garnish, and serve immediately.
Variation: Blitz the soup until smooth, reheat and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|