CREAM OF TOMATO AND PUMPKIN SOUP

The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossibe to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!)

2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
One 28-ounce can stewed tomatoes (no spices added)
2 Tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste

In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6-8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.

Pour tomatoes and maple syrup into the food processor and puree. Add to the pot above.

Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.

Garnish with finely chopped chives.

Total Calories Per Serving 129
Fat: 2 grams

From: The Vegetarian Resource Group

OK I copied it exactly for copyright purposes however, I used locally grown tomatoes not the canned variety.

Roasted Cherry Tomato Pasta with Kalamata Olives & Capers

Sarah Kramer, La Dolce Vegan!

20-24 cherry tomatoes, halved
2 tbsp olive oil
2 garlic cloves, minced
2 tsp balsamic vinegar
1/8 tsp hot red pepper flakes
1 1/2 tsp dried oregano
Dry pasta, enough for 2 people
1/4 cup pitted Kalamata olives, roughly chopped
2 tbsp capers, drained

Preheat the oven to 400 F (205 C). Toss the sliced tomatoes in oil with garlic, balsamic vinegar, red pepper flakes, and oregano and place in an 8x8 pan, cut side up. Bake 20 minutes. While tomatoes are in the oven, boil pasta in a large pot of salted water. Drain noodles and return to the pot. Add the cooked tomatoes, olives and capers to the noodles and toss together well Serve immediately. Makes 2 large or 4 small servings.

You could also add toasted walnuts.