Ingredientes para Autumn Fall Glory Soup
- 1 medium-sized pumpkin (approximately 1.5kg)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium courgette (zucchini), diced
- 8oz (225g) sliced mushrooms
- 1 (14.5 oz) can diced tomatoes (undrained)
- 8oz (225g) pasta shells (small shells recommended)
- 4 cups (950ml) vegetable stock
- 4oz (115g) fromage frais
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- Salt and freshly ground pepper, generously
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Cómo preparar Autumn Fall Glory Soup
- Preheat oven to 180°C (350°F).
- Cut the top off a medium-sized pumpkin (approximately 1.5kg) with a large sharp knife. Scoop out and discard the seeds and stringy bits.
- Using a small sharp knife and a tablespoon, carefully remove as much pumpkin flesh as possible from the shell, leaving about ½ inch thickness. Chop the removed flesh into 1-inch chunks.
- Place the pumpkin shell (with its lid on) on a baking sheet. Bake for 45-60 minutes, or until the shell is slightly softened.
- While the pumpkin bakes, prepare the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add 1 medium chopped onion and 2 cloves minced garlic. Sauté for about 5 minutes, until softened.
- Add 1 medium courgette (zucchini), diced, and 8oz (225g) sliced mushrooms. Cook for 3 minutes.
- Stir in 1 (14.5 oz) can of diced tomatoes (undrained), 8oz (225g) pasta shells (small shells recommended), and 4 cups (950ml) vegetable or chicken stock.
- Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the pasta is cooked through.
- Stir in 4oz (115g) fromage frais (or crème fraîche) and 2 tablespoons chopped fresh basil.
- Carefully spoon the pasta mixture into the baked pumpkin shell. Garnish with extra basil, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
8g
Carbs
17g
