Ingredients
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1
-
1
-
1
-
1
-
3
-
4
-
3
-
1
-
-
-
-
-
-
-
Directions
Healthy Pumpkin Soup, My favourite pumpkin soup Thick and creamy but low in fat I eat this all winter long , Wonderful with modifications Like the other reviewers, I like my soup to have a lot of flavor and I found it a bit bland so I added ginger, thyme, and cayenne pepper used butternut squash and didn’t want the mess of putting it into a blender so I mashed it with my potato masher Instead of the skim milk powder used Silk unsweetened almond coconut milk It was outstanding and full of flavor I shared it with company and they thought I was a gourmet master This is definitely a soup I would make again! Delicious and healthy , Wonderful with modifications Like the other reviewers, I like my soup to have a lot of flavor and I found it a bit bland so I added ginger, thyme, and cayenne pepper used butternut squash and didn’t want the mess of putting it into a blender so I mashed it with my potato masher Instead of the skim milk powder used Silk unsweetened almond coconut milk It was outstanding and full of flavor I shared it with company and they thought I was a gourmet master This is definitely a soup I would make again! Delicious and healthy
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Steps
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1
Done
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In a Large Saucepan, Heat Olive Oil and Gently Cook Onion Without Browning, For 3-4 Minutes. |
|
2
Done
|
Add Pumpkin, Carrot and Rosemary and Cook,Stirring For 2-3 Minutes. |
|
3
Done
|
Add Stock and Bay Leaves. |
|
4
Done
|
Bring to the Boil, Cover and Simmer For 12-15 Minutes Until Vegetables Are Tender. |
|
5
Done
|
Remove Any Rosemary Stalks and Bay Leaves. |
|
6
Done
|
Place a Third of the Soup in the Blender With a Third of the Skim Milk Powder and Puree. |
|
7
Done
|
Pour Into a Large Bowl. |
|
8
Done
|
Repeat With the Remaining Soup and Milk Powder and Pour the Whole Lot Back Into the Saucepan, Heat Through and Serve. |
|
9
Done
|
For Vegetarian Use Vegetable Stock. |
