|
| |
|
Pumpkin Soup
|
|
Vegetarian
|
|
|
Serves: 6
|
|
Simple and Ready in 30 minutes
|
|
1. Peel and roughly chop pumpkin and onion.
2. Melt butter in a large saucepan.
3. add pumpkin, onion and flour, stir for 1 minute.
4. Add stock powder to 4 cups of hot water, stir to combine. Add stock to saucepan and bring to the boil. Cover, reduce heat and simmer for 15 minutes.
5. Remove from stove to cool.
6. Pour soup into blender and puree.
7. Return soup to saucepan, stir in heated milk and egg yolk (optional)
DO NOT BOIL
8. Once reheated season with pepper and a little nutmeg. Garnish with croutons and parsley.
|
|
|
| Butternut Pumpkin | | 1 | kg |
| Onion | | 1 | each |
| Butter | | 2 | Tbsp |
| Plain Flour | | 1 | Tbsp |
| Chicken Stock Powder | | 1 | Tbsp |
| Milk | | 1 | cup(s) |
| Egg | | 1 | each |
| Salt | | 0.25 | tsp |
| Pepper | | 0.25 | tsp |
| Nutmeg | | 0.25 | tsp |
| Croutons | | 1 | packet(s) |
| Parsley | | 0.5 | cup(s) |
|
| NUTRITION INFORMATION |
| Serving size: * |
| |
Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
* |
* |
| Protein |
* |
* |
| Fat, Total |
* |
* |
| - Saturated |
* |
* |
| Carbohydrate |
* |
* |
| - Sugars |
* |
* |
| Sodium |
* |
* |
* Available for subscribers only
|
|
|
|
|
|