Roasted Pumpkin And Tomato Chowder Food
ROASTED PUMPKIN AND TOMATO CHOWDER
Make and share this Roasted Pumpkin and Tomato Chowder recipe from Food.com.
Provided by English_Rose
Categories Chowders
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Place the pumpkin, tomatoes and garlic in a large deep roasting tin.
- Season well with salt and pepper, drizzle over the oil and roast for 30 mins until the pumpkin feels tender when pierced with a knife.
- Sprinkle over the chili peppers, ginger and sugar then pour over the hot broth.
- Return to the oven for 20 minutes.
- Puree roughly with a potato masher or blitz with a hand held blender, depending on how smooth you want it.
- Serve.
Nutrition Facts : Calories 213.2, Fat 4.3, SaturatedFat 1, Sodium 1448.4, Carbohydrate 34.2, Fiber 6, Sugar 11.4, Protein 12.8
CREAM OF TOMATO & PUMPKIN SOUP
Make and share this Cream of Tomato & Pumpkin Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
- Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
- Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
- Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
Nutrition Facts : Calories 147.8, Fat 2.8, SaturatedFat 0.4, Sodium 476.6, Carbohydrate 31.4, Fiber 3.3, Sugar 18.6, Protein 3.5
PUMPKIN AND TOMATO SOUP
This soup is a great change from most Pumpkin soups which include cream, it is still a great creamy soup just without the cream!!
Provided by Sarah
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop pumpkin.
- In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
- Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
- Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
Nutrition Facts : Calories 245.7, Fat 5, SaturatedFat 1.4, Cholesterol 11.4, Sodium 806.6, Carbohydrate 39.8, Fiber 3.3, Sugar 14.6, Protein 13.9
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