Pumpkin Soup

Pumpkin Soup

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Pumpkin Soup

Does anyone else love autumn?

Beautiful colours, Halloween, darker evenings and flickering fires all evoke a wonderful sense of cosiness. I love making this delicious pumpkin soup, try it out it’s a really crowd pleaser.

Ingredients:
  • 1.3kg pumpkin peeled, sliced and seeded
  • 3 tbsp olive oil (or better yet low cal spray oil)
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 potato, peeled and chopped
  • 5 fresh sprigs thyme or 1 tsp dried thyme
  • 700ml vegetable stock
  • Low fat creme fraiche to serve
Method:
  1. Chop up the pumpkin into chunks. Heat the oil in a large saucepan.
  2. Fry onion, garlic and cumin for 3-4 mins.
  3. Add pumpkin and potato and fry. Stir for 5 mins.
  4. Pour in the stock. Simmer for 15 mins- check potato and pumpkin is soft.
  5. Blend until smooth.
  6. Serve with a tsp of low fat creme fraiche.

Delicious!!!!

*can be frozen before creme fraiche is added. Once cooled place in a zip lock bag. Defrost before using. Can be frozen for up to 3 months.