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30-04-2013 15:29 #11
30-04-2013 15:40 #12
Honey roasted pumpkin soup
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!
30-04-2013 15:46 #13
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
- 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.
30-04-2013 15:46 #14
Add cumin, nutmeg and ground corriander
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30-04-2013 18:12 #15
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.
30-04-2013 20:30 #16
I have a lazy method as follows:
One whole pumpkin (Jap variety works well)
4 Chicken stock cubes dissolved in 1L boiling water
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.
By melimum in forum Recipes & Lunchbox IdeasReplies: 14Last Post: 05-06-2013, 19:47
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