 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My favourite pumpkin soup. Thick and creamy but low in fat. I eat this all winter long. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 kg pumpkin flesh, chopped (i use butternut) |
1 carrot |
3 sprigs fresh rosemary |
4 cups chicken stock or 4 cups vegetable stock |
3 bay leaves |
1 cup skim milk powder |
Directions:
1. In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
2. Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
3. Add stock and bay leaves.
4. Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
5. Remove any rosemary stalks and bay leaves.
6. Place a third of the soup in the blender with a third of the skim milk powder and puree.
7. Pour into a large bowl.
8. Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
9. For Vegetarian use vegetable stock.
|
|