Name: Pumpkin Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 oz butter; 1 onion (chopped); 1 carrot (peeled & chopped); 400 g pumpkin (peeled & roughly chopped); 1 cup milk; salt & pepper; ½ tsp ginger; curry powder; ½ tsp cummin; 1 potato (roughly copped); 150 g natural yogurt

AuthorConnie FarrugiaCategorySoupsDifficultyBeginner

Suitable for freezing

Yields4 Servings

Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Ingredients:

1 oz butter

1 onion (chopped)

1 carrot (peeled & chopped)

400 g pumpkin (peeled & roughly chopped)

1 cup milk

salt & pepper

½ tsp ginger

curry powder

½ tsp cummin

1 potato (roughly copped)

150 g natural yogurt

Method:

Melt the butter in a large pan and add the onion and carrot. Cook gently for about 5 mins until softened but not browned.

Add the potato, pumpkin, milk and seasoning and bring gently to the boil. Reduce the heat, cover and simmer for 30 mins until all the vegetables are soft.

Puree with a hand blender until smooth.

Reheat gently, add some hot water if the soup is too thick.

Serve with yogurt and a few pumpkin seeds (optional)

Nutrition Facts

Servings 4

Amount Per Serving
Calories 183

Ingredients