Pumpkin Soup
Prep Time: 20 min | Cooking Time: 30 min | Serve: 4
Ingredients:
1kg Pumpkin, peeled and diced into small cubes
3 tsp vegetable stock powder
3 cups boiling water
1 tbsp olive oil
1 medium brown onion, chopped
2 cloves garlic, crushed
1 cup skim milk
½ tsp Paprika
Salt & Pepper
¼ cup reduced-fat sour cream to serve (optional)
Directions:
In a large pot, place olive oil over medium heat. Sauté onion and garlic for 3–4 minutes, or until onion is softened.
Meanwhile, mix together stock powder and boiling water until mixture is fully blended.
Place pumpkin and stock mixture in the large pot and gently mix together. Add paprika, salt and pepper. Cover and bring to the boil, then reduce heat and let simmer for 15–20 minutes, or until pumpkin has softened.
Once pumpkin is soft (test with a fork), turn off heat and let rest for 5 minutes.
Using a stick blender, carefully blend mixture until smooth. Return to stove and reheat, if needed.
Divide soup among bowls. Swirl sour cream over soup and enjoy.
Nutritional Value (Amount per Serving)
Calories 277 | Fat 11g | Carbohydrates 35g | Sugar 18g | Protein 11g