Low Fat Pumpkin Soup recipe
information
60 Calories per serving
ingredients
2 teaspoons margarine
1 onion, chopped
12 oz (360 g) pumpkin flesh, cubed
3 oz (90 g) potato, chopped
1 stick of celery, chopped
1 pint (600 ml) vegetable stock
2 teaspoons lemon juice
salt and pepper
1 onion, chopped
12 oz (360 g) pumpkin flesh, cubed
3 oz (90 g) potato, chopped
1 stick of celery, chopped
1 pint (600 ml) vegetable stock
2 teaspoons lemon juice
salt and pepper
method
1. Melt the margarine in a saucepan, add the onion and stir-fry for 3 - 4 minutes.
2. Stir in the pumpkin, potato, celery and stock. Bring to the boil, reduce the heat; cover and simmer for 30 - 35 minutes.
3. Transfer the pumpkin, stock, etc. to a blender or food processor and process until smooth.
4. Pour the pumpkin puree back into the saucepan, stir in the lemon juice and season to taste with salt and pepper. Stir the soup over a moderate heat, pour into warm soup bowls and serve immediately.
2. Stir in the pumpkin, potato, celery and stock. Bring to the boil, reduce the heat; cover and simmer for 30 - 35 minutes.
3. Transfer the pumpkin, stock, etc. to a blender or food processor and process until smooth.
4. Pour the pumpkin puree back into the saucepan, stir in the lemon juice and season to taste with salt and pepper. Stir the soup over a moderate heat, pour into warm soup bowls and serve immediately.
serving amount
serves 4
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