roasted tomato soup

INGREDIENTS

1. riped tomatos, cut into wedges, with skin on
2. crushed garlic / chopped onion
3. salt and pepper / basil leaves / a touch of spice with a dried chilli
4. a touch of balsama vinegar
5. fresh cream

• - in the chopped onion and garlic, sauteed for a few minutes till soft
• - in the tomatos and sauteed for a while, in the dried chilli
• - salt, and sugar, then a touch of balsama vinegar
• - put the tray or bowl into the preheated oven at 180 deg, for 20 / 25 minutes
• - when done, take it out, add veggie stock or chicken stock and cook to boil
• - blend till smooth
• - stir in some cream
• - lastly before killing the heat, put into it the basil leave, season to taste

Note:  better skinned the tomato before cooking beco after blending, still get small pces of tomato skin in the soup.

Pumpkin soup; and Roasted Pumpkin

 

1/2 of a Japanese pumpkin, half used as ROASTED PUMPKIN, the other half used as PUMPKIN SOUP

PUMPKIN SOUP

- pre-heat oven t 180 deg C

- bake the entire half in a baking tray, together with whole garlic, halfed, drizzled with olive oil, for 45 minutes or so

- gut of pumpkin put into a small pot with water; boil for 10 minute to use as soup base

- take out the tray when done; smash the softened pumpkin flesh, sparing the skin (adding some salt and is ready to eat

- sautee diced onion and crushed garlic with oil in a separate pot, adding pumpkin flesh, and lastly some shredded parmesan cheese

- soon will smell the aroma of the cheese, and adding soup base + veggie stock or chicken stock

- cook till boil, season it, adding cream, and blend it till smooth.

- taste delicious; next time try veggie stock as a base.

ROASTED PUMPKIN

-  prepare marinate by mixing honey (maple syrup is used in orgiinal recipt), olive oil, crushed rosemary, crushed garlic, salt and pepper

-  cut the pumpkin into wedges, keep the skin on

-  put away all pumpkin slices into the marinate and keep it for 24 hours before bake