Pumpkin Soup

Pumpkin Soups (6-8 servings)

Pumpkin Soups Ingredients

25g / 2 tbsp pure vegetable margarine
1 large onion, chopped
2 shallots chopped
2 medium potatoes, peeled and cubed.
900g/2 lb/6 cups cubed pumpkin
2 liters/ 3 1/3 pints / 8 cups chicken or vegetable stock
2.5 ml/ 1/2 tsp ground cumin
pinch of freshly grated nutmeg
salt and ground black pepper to taste
fresh parsley or chives to garnish

Pumpkin Soup Nutritional Information (Per Portion

Energy          - 71 - 95 Kcals/300-400 kJ
Fat, Total      - 3.5-4.6 g
saturated fat   - 1.5-1.9g
Protein           - 2.4-3.2
Carbohydrate - 8.7-10.9g
Fiber              - 1.6-2.1
Sodium           - 41-55 mg

Pumpkin Soup Preparation Method

1. To prepare pumpkin soup, melt the margarine in a large flameproof casserole or saucepan. Add the onion and shallots and cook for 4-5 minutes until just softened.

2. Add the potatoes, pumpkin, stock, cumin, and grated nutmeg, and season with a little salt and black pepper. Reduce the heat to low and simmer, covered for about 1 hour, stirring occasionally, until the vegetables are thoroughly cooked.

3 With a slotted spoon, transfer the cooked vegetables to a food processor and process until smooth. Adding a little of cooking liquid if needed.

4. Stir the puree into the cooking liquid remaining in the pan until well mixed. Adjust the seasoning and reheat gently. Garnish the pumpkin soup with the fresh herbs and serve.

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