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Recipe Details:
You can find a tomato soup in many restaurants and on the dinner tables of many households. But this tomato and pumpkin diabetic-friendly soup will surprise your family members and guests in the most positive way!
Ingredients:
Pumpkin (cleaned and diced) – 1 lb.
Tomato puree – 17 Oz
Chicken broth – 3 cups
Garlic (finely chopped) – 3 cloves
Vegetable oil – 2 tbsp.
Salt, ground black pepper, fresh rosemary (minced) – to taste
Step 1 Heat vegetable oil in a large frying pan on high heat. Put the pumpkin on the frying pan and cook for about 6 minutes. The reduce heat to medium and cook for 6 more minutes. Step 2 Add the rosemary, garlic and tomato puree to the pumpkin. Step 3 Bring the content of the frying pan to boil and cook for 5 more minutes. Step 4 Knead the pumpkin with a fork if you wish. Step 5 While the pumpkin is cooking, boil the chicken broth in a saucepan. Step 6 Once the chicken broth starts boiling, add the content of the frying pan to it. Add salt and pepper, bring to boil and take off the heat. Serve and enjoy!
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