| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Vegan | Veglife1 | 4 | servings |
INGREDIENTS
| 1 | lb | Pumpkin; skin on |
| Seeded and cut into large pieces | ||
| 1 | Onion | |
| Peeled and quartered | ||
| 2 | Whole heads garlic | |
| 1 | ts | Olive oil |
| 1 1/2 | ts | Dried rosemary |
| 2 1/2 | c | Vegetable stock |
| OR 2-1/2 cups water + 1 teaspoon | ||
| Chicken-flavored bouillon powder | ||
| 1 | ts | Soy sauce |
| 1/2 | ts | Vegetarian |
| Worcestershire sauce | ||
| 3 | tb | Ground almonds |
| Salt to taste | ||
| 1 | 4 1/2 inch s French or sourdough bread |
INSTRUCTIONS
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@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 48 Converted by MM_Buster v2.0l.
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