+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 16 of 16
  1. #11
    Join Date
    Jul 2011
    Posts
    1,505
    Thanks
    688
    Thanked
    301
    Reviews
    0
    Achievements:Topaz Star - 500 posts
    Subbing - and thanks for the recipes already posted!

  2. #12
    Join Date
    Jul 2010
    Posts
    10,295
    Thanks
    3,118
    Thanked
    6,305
    Reviews
    0
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 postsAmethyst Star - 5,000 postsEmerald Star - 10,000 posts
    Honey roasted pumpkin soup


    Ingredients:

    1 kg of butternut pumpkin, peeled and deseeded and cut into wedges
    1/4 cup of honey
    1/2 teaspoon of grated nutmeg
    3 tablespoons of olive oil
    sea salt and freshly cracked black pepper to taste
    2 brown onions, chopped
    3 cloves of garlic
    2 sticks of celery, chopped
    1.25 litres of vegetable stock
    1 tablespoon of chopped chives
    2 tablespoons of cream

    Mix 2 tb oil, honey, salt, pepper , nutmeg and pumpkin and roast until soft
    Cook onion, garlic, celery and garlic in pan with extra oil until translucent then add cooked pumpkin and stock and blend with stick blender, add cream and chives and more black pepper!

  3. #13
    Join Date
    May 2011
    Posts
    7,878
    Thanks
    3,397
    Thanked
    5,160
    Reviews
    8
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 postsAmethyst Star - 5,000 posts
    I made this weight watchers one the other day and it was delicious, the key was following the directions to the letter and the only thing I did differently was leave out the ginger - tried it with and without and it didn't need it imo.

    550 g pumpkin, butternut, raw, halved
    1 medium brown onion, halved
    3 cup(s) chicken stock, (750ml)
    1 tsp fresh ginger, grated
    Instructions

    • Preheat oven to 220°C or 200°C fan-forced. Using a large spoon, scoop seeds out of pumpkin and discard. Place pumpkin and onion, cut-side up, in a large baking dish. Season with salt and freshly ground black pepper. Bake for 40 minutes or until tender.
    • Remove flesh from pumpkin and onion and place in a large saucepan. Discard skins. Using a stick blender or food processor, process vegetable mixture with 1 cup (250ml) stock until smooth and combined.
    • Heat soup over medium heat. Add remaining stock and ginger and cook, stirring, for 5 minutes or until heated through. Serve.
    • Note: This is approximately half a butternut pumpkin.
    • Serving suggestion: Serve with low-fat Greek-style yoghurt and toasted pita or sourdough bread. Add 4 ProPoints values per serve for 2 tablespoons of yoghurt and either a small 40g pita or a 40g slice sourdough.

  4. #14
    Join Date
    Oct 2012
    Posts
    4,953
    Thanks
    3,680
    Thanked
    1,949
    Reviews
    0
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 posts
    Add cumin, nutmeg and ground corriander

    Sent from my GT-I9100T using The Bub Hub mobile app

  5. #15
    Join Date
    Dec 2009
    Location
    Launceston
    Posts
    13,466
    Thanks
    732
    Thanked
    2,355
    Reviews
    35
    Achievements:Topaz Star - 500 postsAmber Star - 2,000 postsAmethyst Star - 5,000 postsEmerald Star - 10,000 posts
    Mmmmm yum!!! So many lovely variation!

    I ended up doing pumpkin, sweet potato, potato and onion with nutmeg, cumin and coriander.

    Was sooo yummy!! Will be trying the roasted and the honey ones for sure!

    Thanks again ladies.

  6. #16
    Join Date
    May 2010
    Location
    Sydney
    Posts
    1,607
    Thanks
    1,534
    Thanked
    1,039
    Reviews
    0
    Achievements:Topaz Star - 500 posts
    I have a lazy method as follows:

    One whole pumpkin (Jap variety works well)
    4 Chicken stock cubes dissolved in 1L boiling water
    Pepper

    1. Cut pumpkin into quarters and scoop out seeds, leave skin on.

    2. Bake in the oven until tender (I like it to be a little bit black, so I cook for about an hour on 180deg)

    3. While the pumpkin is baking, make up the chicken stock.

    4. Scoop the baked pumpkin out of it's skin, dice roughly & put in a large saucepan. Add approx 750ml of the chicken stock.

    5. Give it a quick stir, then blend with a stick mixer until smooth. Add more chicken stock if needed to reach desired consistency. Add pepper to your taste.

    I've tried it with other veggies thrown in, and with carnation light & creamy added. It is yummy with the extras, but I actually prefer it as written above.


 

Similar Threads

  1. What's you most delicious soup recipe!
    By melimum in forum Recipes & Lunchbox Ideas
    Replies: 14
    Last Post: 05-06-2013, 20:47
  2. Best recipe for potato and leek soup?
    By Shoopuf in forum General Chat
    Replies: 7
    Last Post: 24-02-2013, 16:50
  3. Cauliflower and bacon soup recipe?
    By headoverfeet in forum Recipes & Lunchbox Ideas
    Replies: 2
    Last Post: 08-09-2012, 10:39

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
free weekly newsletters | sign up now!
who are these people who write great posts? meet our hubbub authors!
Learn how you can contribute to the hubbub!

reviews
learn how you can become a reviewer!

competitions

forum - chatting now
christmas gift guidesee all Red Stocking
Springfree Trampoline
Give the Ultimate Christmas Gift Springfree Trampoline
The World's Safest Trampoline™ is now also the world's first Smart Trampoline™. Sensors on the mat detect your every move and your jumps control fun, educational and active games on tablet. Secure the Ultimate Christmas Gift today!
sales & new stuffsee all
Wendys Music School Melbourne
Wondering about Music Lessons? FREE 30 minute ASSESSMENT. Find out if your child is ready! Piano from age 3 years & Guitar, Singing, Drums, Violin from age 5. Lessons available for all ages. 35+ years experience. Structured program.
Use referral 'bubhub' when booking
featured supporter
L'il Aussie Prems Foundation
An Australian charity supporting families of premature babies & children. The charity assists families who are at high risk of giving birth prematurely, who have babies currently in hospital and families with toddlers who were born too soon.
gotcha
X

Pregnant for the first-time?

Not sure where to start? We can help!

Our Insider Programs for pregnancy first-timers will lead you step-by-step through the 14 Pregnancy Must Dos!