GF CHEF: Pumpkin Soup

Temperatures are finally dropping, our jumpers are coming out and it’s time to cosy up with soups again! Here is a quick and simple pumpkin soup to welcome autumn! Below the recipe please find notes on where to find the necessary ingredients in Shanghai.

Ingredients (serves 3-4)

  • 300g tomato sauce
  • 3 tbsp olive oil
  • Basil
  • Oregano
  • Salt
  • 1 cup rice
  • 1.5 cups water
  • 1 egg
  • Parmesan, grated
  • Mozzarella

Instructions:

  1. Mix sauce, water, oil, basil, salt and oregano in a pot. Add the rice and cook for 13 mins stirring often.
  2. Let the rice cool down then add the egg and parmesan.
  3. Mix everything and pour into a cake mould. The smaller the mould, the thicker the pizza will be. Bake at 200 degrees Celsius for 25 minutes.
  4. Remove from oven, top with sauce, oregano, basil and mozzarella. Bake for another 10 mins. Serve hot.

Product availability (Shanghai only):

Libby’s Pure Pumpkin: Available at Epermarket online grocery

Massel Vegetable Stock: Available at Cityshop stores

Ayam Brand Coconut Milk: Available at Epermarket online grocery

 

Photo credit: www.taste.com.au 

Recipe credit: minimalistbaker.com/simple-pumpkin-soup/

 

Keen on cooking more?

Find more GF recipes here.

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