This
delicious soup is adapted from a Donna Hay recipe and
it is so easy! The pumpkin roasts in its
skin!! This has been life altering for
me as I hate cutting pumpkin! The scars on my fingers attest to this! Once the
pumpkin is cooked you blend it with chicken stock.
That’s it - very simple. I adapted this recipe to
make it more low calorie but it is easy to find the original on the
internet. The original adds cream, honey and sour cream. Delicious but not as diet friendly as this version. I find a
little swirl of skim milk is sufficient to thin the soup out and create a nice 'creamy' consistency.
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| Before .. |
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| The finished soup reheating |
Roasted Pumpkin Soup
Serves 4
Ingredients
- 2 halves butternut pumpkin
- 1 onion
- olive oil or olive oil spray
- sea salt, ground black
pepper
- 3 - 4 cups chicken
stock
- Skim milk or cream
- Curry Powder (optional)
Method
- Preheat oven to 220°C
- Scoop the seeds out of the
pumpkin halves
- Place the pumpkin and onion on a baking tray
- Drizzle with oil or spray with olive oil spray (less calories!) and sprinkle with salt and pepper
- Bake for about an hour or
until the pumpkin is soft and starting to brown. Once it has cooled scoop the pumpkin
out into a blender
- Scoop the onion flesh away
from its skin and add to the blender
- Add chicken stock and blend
until smooth and the consistency you like - (Sometimes I add some curry powder at this step for extra flavour)
- Pour the mixture into a
saucepan, add skim milk or cream if using and gently heat
** If you use gluten free stock this soup is suitable for people who are gluten intolerant
