Gluten Free ~ Dairy Free ~ Egg Free
3 Medium Red Onions
1 Litre Vegetable Stock
½ Tbsp Chopped Fresh Thyme or ½ Tsp Dried
½ Tbsp Chopped Fresh Oregano or ½ Tsp Dried
Sea Salt & Freshly Ground Black Pepper
100g Raw Pumpkin, finely grated
25g Ground Almonds
25g Rice Flour
½ Tsp Baking Powder
½ Tbsp Chopped Fresh Thyme or ½ Tsp Dried Thyme
Pinch of Salt
Preheat the oven to 180℃/Fan 160℃.
To make the soup - halve the tomatoes and cut the onions into segments. Place on a baking tray lined with non stick parchment and drizzle with olive oil and scatter with a little sea salt. Roast for 45-60 minutes or until the tomatoes and onions are cooked.
Tip the tomatoes and onions into a large pan with the vegetable stock and herbs. Bring up to the boil and simmer gently for about 20 minutes. Cool slightly and then blend until smooth. Pass through a sieve to remove any seeds and skin. Then return to the pan and season to taste. If it tastes too acidic add a little Sweet Freedom or sugar.
To make the dumplings - preheat the oven to 180℃/Fan 160℃. Mix together the pumpkin, ground almonds, rice flour, baking powder, thyme and a pinch of salt until it forms a soft dough. Roll into 16 small balls and place on a baking tray. Cook for 10 minutes and then turn the heat up to 200℃/Fan 180℃ and cook for a further 5 minutes or until the dumplings are golden brown.
To serve - reheat the soup and then ladle into bowls, garnish with a few of the dumplings and top with a sprig of fresh thyme.