Monday, June 17, 2013

Carrot & Pumpkin Soup

Pumpkin is one of those quintessential Winter soups. Creamy with a hint of sweetness, pumpkin soup couldn't get any better; or could it?

On a whim, I added two extra ingredients: carrot and ginger.

The result? This delicious carrot & pumpkin soup.


230g Diced Pumpkin
120g Diced Carrots
2 Cups of Salt Reduced Vegetable Stock
1 tsp Ginger
1/2 Onion (Diced)


Add the onion and ginger to your saucepan and cook until slightly caramelised
Throw in the diced pumpkin and carrots, turn up the heat and get some colour on the vegetables
Pour in the stock, put on the lid, and simmer the soup for 25-30 minutes or until the vegetables are well cooked
Allow the soup to cool before blending it (see the reason why, here)
Heat up the soup when needed
Season with a little cracked pepper

Makes 3 serves

per serve

54 calories
2.4g protein
0.4g fat
13g carbs
3.5g sugar
3.4g fibre

What a way to cure those afternoon snack cravings.

Check back tomorrow for another creation in a Week of Soup Recipes!

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