Tuesday, 24 March 2009

Roasted pumpkin soup

There was left over pumpkin in the fridge - maybe about a cup of it mashed up. Ten minutes later it was soup for SheWhoMustBeFed. The VegHead had a salad roll instead.

Needing and doing:
  • about one cup of left over roast pumpkin (any skin peeled off)
  • saute a few slices of onion with olive oil and a dash of tamari
  • add 3/4 cup or so of cooked haricot beans to the onion and mix through over a low heat
  • separately bamix the pumpkin, together with about the same amount of water, half a teaspoon of miso paste, and a teaspoon of tomato paste. Add more or less water to achieve the desired consistency
  • add the pumpkin to the pot and bring to a low simmer
  • garnish the soup with a few slices of avocado, and serve with a crusty roll

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