Pumpkin and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 1 cup Tomatoes, red, ripe, canned, wedges in tomato juice 1 bayleaf 1 Litre (16 oz) well flavoured chicken or vegetable Stock 600g Pumpkin raw
Dice celery and carrots, and chop fresh pumpkin into 2 inch pieces. Add stock bayleaf and seasoning. Bring to boil, then allow to simmer gently for 45-60 minutes. Add canned tomatoes, return to heat, check seasoning. Liquefy with stick processor or blender.
Serving Size: 1 cup
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 52.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 273.6 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.4 g
- Protein: 2.4 g
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