Wednesday, 6 April 2011
Low Fat Fresh Pumpkin Soup
Pumpkins are in abundance in my garden in the autumn & last for months kept in the cool. I use them for soup bahnitsa & muffins. Certainly worth cooking with & easy enough to just have baked with your sunday roast.
This is a simple & very tasty soup which can be served as a meal with bread or pumpkin scones or as a light lunch or starter, depending on size of serving. Be careful it is filling!
*******Add an onion to this recipe if you are not intolerant*******
5 cloves Garlic, crushed, chopped & crushed again
1 large Carrot, chopped
Large potato peeled & chopped
Medium Pumpkin, peeled & cut into cubes
1 1/2 pints of Water
Fresh ground Blk Pepper
1 large tsp Bovril chicken stock (or stock cube)
2 tsp Curry or Balti powder
1 tsp Sage (or rosemary)
Half cup of milk, optional
Spray a large stock pan with frylight & saute garlic & onion, if you are using, until it softens & starts to brown. Add carrot, pumpkin, potato & water. Bring to the boil, then turn down to a simmer.
Add chicken stock, curry powder to taste, bay leaf & sage.
if you want a creamy soup add the milk season with pepper & serve.
You can freeze this soup but do not put the milk in!