Healthy Pumpkin Soup - cooking recipe

Ingredients
    1 tablespoon olive oil
    1 onion, chopped
    1 kg pumpkin flesh, chopped (I use butternut)
    1 carrot
    3 sprigs fresh rosemary
    4 cups chicken stock or 4 cups vegetable stock
    3 bay leaves
    1 cup skim milk powder
Preparation
    In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
    Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
    Add stock and bay leaves.
    Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
    Remove any rosemary stalks and bay leaves.
    Place a third of the soup in the blender with a third of the skim milk powder and puree.
    Pour into a large bowl.
    Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
    For Vegetarian use vegetable stock.

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