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Butternut Pumpkin Soup
This sweet winter warmer is a popular favorite you can serve family and friends alike.
Roasting the butternut pumpkin before using it in the soup gives the pumpkin a richer flavor.
If you wish, you can roast some brown onions at the same time you are roasting the pumpkin and add it to the soup as well.
Serves:
This Recipe Serves 4.
Ingredients:
* 1 small-medium butternut pumpkin (approx. 1.1kg)
* Olive oil
* Salt and pepper to taste
* 750ml vegetable stock
Method:
1. Preheat oven to 180 degrees (160 degrees fan forced).
2. Peel pumpkin, remove seeds and cut up into large pieces for roasting.
3. Drizzle lightly with your favorite olive oil and season pumpkin well with salt and pepper.
4. Cook for 45-50 minutes or until pumpkin is soft and golden brown.
5. Place roasted pumpkin in large saucepan, add vegetable stock and simmer for about 10-12 minutes.
6. Puree soup in food processor until smooth.
7. Serve immediately with you favorite bread.
Additional Comments:
Pumpkins are so low in calories they make the perfect vegetable for anyone wanting to lose weight.
ENJOY!
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