Healthy Butternut Pumpkin Soup
If you’re sick of the same old pumpkin soup, try this sweet winter warmer. Roasting the butternut pumpkin before using it in the soup gives the pumpkin a richer flavour. Pumpkins are very low in calories making them the perfect vegetable for anyone wanting to lose weight. Try this healthy butternut pumpkin soup and you will be sure to love it.
Ingredients (serves 6)
2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
1/4 tsp ground coriander
1/2 tsp freshly grated nutmeg
1 tsp ground cumin
1kg peeled butternut pumpkin, diced
½ large sweet potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream
Heat oil in a large saucepan over low heat, add onion and cook for 2 minutes, until softened but not browned. Add garlic and spices stirring as required, for 30 seconds. Add pumpkin, sweet potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
For extra flavour roast the butternut pumpkin first and don’t be afraid to alter the amount of spices to suit your taste.