Pumpkin Soup


My hip is sore after The Big O, to be honest it was sore before we even started bah, bah, bah!
I tried to run this morning but it was sore even walking, I'm so cross.
A Great 9am class Oz and Nic joined us! 10.30 am class making great progess.
This my version of Pumpkin Soup which makes a great Carb Load with a couple of hunks of french bread (no butter).
For lunch add prawns, shrimps or smoked chicken, it's lovely with a squeeze of Basil in it too.
2 Large Kumara, peeled and chopped
1/2 Large Pumpkin, seeds removed
2 Onions, peeled and chopped
Gourmet Garden chunky Garlic tube
Rice bran Oil Spray
Philedelphia cream for Cooking, 250ml 60% less fat
1 Tablespoon Maggi Chicken stock Powder
Cook the kumara in boiling water until soft. Microwave the pumpkin, still in skin, on high for 15 minutes or until soft.
Heat a cast iron or non stick pan and spray with rice bran oil and lightly brown the onions.
Add a good squeeze of garlic to the onions and remove from the heat. Allow the pumpkin to cool a little, then scoop out the flesh with a tablespoon. Mash until smooth.
Drain the kumara, reserve the liquid.  Mash the kumara into the pumpkin. Add the garlic and onions, mix well and put into a large saucepan.
Stir 1 tablespoon of the stock powder into 1 litre of the kumera liquid. Stir into the mash over a low heat. Leave to simmer.
Before serving stir in the cream and heat through.
Serve with hot french bread.
Makes 10 serves.
120 calories per serve.(without the bread) 4.7g Fat 2.5g Sat Fat 15.4g carb
271mg sodium 2.7g fibre
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