With the Antarctic Chill hitting us today, I thought we were in need of something super warming and comforting. Hello pumpin soup!
Pumpkin soup is super easy to make, and it doesn’t have to be full of butter, cream and cholesterol. You might want to add your own spices, some people like to add coriander, chilli, cumin or nutmeg, but I’ll leave it up to you and your preferences!
Simple pumpkin soup
Time: 30 minutes
Serves: 6 main meals or 8 small entrees
1 brown onion, chopped
3 teaspoons crushed garlic
Spices of your choice (eg. nutmeg, cumin, coriander, chilli)
1 Butternut pumpkin, de-seeded and chopped
1 litre chicken stock
Salt and pepper
Skim milk to serve
Crusty bread rolls to serve
Freshly chopped chives to garnish
- In a large frypan, add some olive oil, heat, and pop in the pumpkin
- Fry until the pumpkin has a little colour
- In the meantime, in a second frypan, heat some olive oil and cook the onion and spices
- Add the garlic to the onion, cook for another minute
- Pop all the veggies into a large cooking pot
- Add enough chicken stock to cover the veggies and bring to the boil
- Cover and simmer on a low-medium heat for 15 minutes (or until the pumpkin is tender)
- Once cooked, use a stick blender to puree the veggies. Be really careful, don’t be like me and end up spraying boiling hot liquid all over yourself!
- Add some extra water if the consistency is too thick
- Ladle into bowls and add some skim milk as a low-fat way to add some creaminess, top with some freshly chopped chives and loads of freshly ground black pepper
- Serve piping hot with crusty bread rolls and enjoy
Tip: make a big pot and keep the rest. This keeps well, freezes fine, and re-heats beautifully. Makes a quick and easy mid-week dinner.
So, what’s your favourite winter warmer for those freezing days? Share below…