Pumpkin Tomato Soup

In Gluten-free, Wok on July 7, 2015 at 12:07 pm


Sauté 2 heads of onion (sliced) and a handful of walnuts in 2 tablespoons of olive oil. Add 2 cups of chopped tomatoes and a piece of red bell pepper (sliced) when the onions become translucent.

 Add 2 cups of chopped pumpkins or kabocha squash and a handful of shredded basil. Top with some dried thyme and oregano. Add a dash of salt and pepper to taste. 

 Place a cup of passata in the pan when the squash is cooked. Then pour in a cup of vegetable broth. Mix and leave to simmer. Serve with chips. 


 I also made some Chicken Tikka Masala the other day, following the instructions on French Guy Cooking; except, I didn’t have coriander leaves (just the seeds), so I skipped it. I was also in the mood for potatoes so I added some. It’s unusual, but we all loved it. We ate this with RiCo™ Corn Rice. We now have a jar of tikka masala in the fridge for when we don’t feel like making a fuss. 


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