ROB'S PUMPKIN SOUP

Rob Mackintosh, QLD

CAUTION: This is NOT suitable for those with lower protein/unit tolerence. Pumpkin is proportionally quite low in leucine - so this is a 3-MCC special!

Rob's tip - choose a good pumpkin - jap works best for this.

Total recipe - 45.5g pro/87.5 units
Makes 4 litres or 10 bowls of soup - each bowl @ 400ml - 4.5g pro/9 units
1.5 kg jap pumpkin, roughly chopped into 1-2 inch cubes - 34g pro/62.5 units
810g can of whole peeled tomatoes (including juice) - 6.6g pro/14.5 units
150g onion, chopped - 2g pro/3 units
200g carrots, chopped- 1.5g/4.5 units
1 tsp chicken stock - 1g/3 units
2 litres of water - free
Salt; pepper to taste - free

Combine all ingredients in a large saucepan and boil rapidly for approx. half an hour or when carrots are tender. Blend or puree together. Serve with low pro toast and a dollop of cream (2 units). Mixture can be boiled longer for thicker consistency - but this will make the protein/unit content of each bowl higher again.

Soup freezes well and can be reheated in the microwave.