PUMPKIN SOUP
Pumpkins and pumpkin soups are a powerhouse of vitamins and nutrients. It is rich in vitamin A that helps in improving eyes. It is low calorie so has great weight loss benefits while keeping you full longer.
Ingredients
1.2 kg pumpkin (any type) OR butternut squash
1 onion, sliced (white, brown, yellow)
2 garlic cloves
3 cups (750ml) vegetable stock
1 cup (250 ml) water
Salt and pepper
1 tsp ginger
1 tsp olive oil
1/2 tsp butter
Sunflower seeds roasted for garnish
Instructions
1. Cut the pumpkin into slices. Cut the skin off and scrape seeds out.
2. Take a pressure cooker or a big pan and add oil, butter and let the butter melt.
3. Add the pumpkin, onion, garlic, ginger, vegetable stock and water . Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes if using pan or just give 4 whistle if using cooker.
4. Remove from heat and use a blender to blend until smooth.
5. Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
6. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper, roasted sunflower seeds and parsley if desired.
Serve hot with crusty bread!
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