Roasted pumpkin and garlic soup with almonds

4 servings

Ingredients

Quantity Ingredient
1 pounds Pumpkin; skin on
Seeded and cut into large pieces
1 Onion
Peeled and quartered
2 Whole heads garlic
1 teaspoon Olive oil
1½ teaspoon Dried rosemary
2½ cup Vegetable stock
OR 2-1/2 cups water + 1 teaspoon
Chicken-flavored bouillon powder
1 teaspoon Soy sauce
½ teaspoon Vegetarian
Worcestershire sauce
3 tablespoons Ground almonds
Salt to taste
1 4 1/2 inch s French or sourdough bread

Directions

Makes 4 servings

In Australia, pumpkin, potatoes, onions, and parsnips are scented with rosemary and garlic, and roasted alongside the national dish-a leg of lamb.

But here, the caramel richness of the pumpkin stands very well on its own.

1. Preheat oven to 425 F. Brush cut surfaces of pumpkin and onions with oil, and place, cut sides up, on baking tray. Prick garlic several times with a skewer, and place on baking tray. Sprinkle rosemary over all. Roast vegetables until tender, about 45 minutes. (Pumpkin and onion should start to look scorched around the edges.) 2. With towel-protected hands, cut garlic bulbs crosswise in half, and squeeze roasted flesh of one head into bowl of food processor. Scoop pumpkin from skins, and add to processor. Wizz vegetables until smooth, adding a little of the stock, if necessary, to help the process.

3. Transfer puree to a large pot. Add stock, soy sauce, Worcestershire sauce, almonds, and salt. Heat to a low simmer.

4. Toast or grill bread until golden. Squeeze garlic from remaining head, and spread on toast. Ladle soup into bowls, and float a slice of garlic toast in each one.

VEGAN

PER SERVING: 212 CAL (26% from fat), 7g PROT. 6g FAT. 35g CARB, 678mg SOD.

<1mg CHOL. 5g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 48 Converted by MM_Buster v2.0l.

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