PUMPKIN SOUP
16th June 2020
FAT: 74.12g PRO: 3.37g CHO: 10.67g Kcal: 723 (Makes 3 portions) Ratio: 5.28:1
Notes
Mo’s tip: This makes 3 good portions – weigh and divide equally.
Good for all the family.
Batches easily.
Ingredients
- 300g Pumpkin flesh
- 33g Onions
- 40g Olive oil
- 50g Double cream
- 7g Ginger, fresh
- 10g Butter
- You will also need 400mls of stock made with 1 KNORR chicken stock cube and a little black pepper.
Instructions
- Dice the onion and pumpkin, finely chop or grate the ginger.
- Fry the onion in the oil until soft, fry gently, do not brown it!
- Add the pumpkin with the ginger and butter, fry for 2 minutes then add the stock and a little black pepper, simmer until the pumpkin is cooked.
- Puree using a stick blender then stir in the cream, do not let it boil once the cream is added.
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CLICK HERE FOR DISCOUNTS.