Spiced Pumpkin Tomato Soup

Suitable to freeze this soup contains 375kJ and 1.5g of fat.

1 medium onion, chopped

3 cups of water

1 tspn grated fresh ginger

1 tspn ground coriander

1/2 tspn nutmeg

1 tbspn vegetable stock powder

500g pumpkin, peeled and chopped

3 cups, diced ripe Flavorite tomato

Coriander leaves.

  • Simmer onion in a litre of water until transparent.
  • Add ginger, coriander and nutmeg and stir constantly over heat until aromatic.
  • Add remaining water, stock powder and pumpkin and bring to a boil. Lower heat and simmer for 10 minutes.
  • Add tomato and simmer for 10 minutes or until pumpkin is very soft. Puree until smooth.
  • Garnish with coriander to serve.
  • Serves 4.

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