Warm up your winter evening with this nutty, sweet and creamy pumpkin soup. There is nothing better than dunking crusty bread into a hot bowl of soup.
Making the pumpkin soup without blending is a healthier twist on this classic recipe. Blending veggies destroys the fiber which is an essential part of a healthy diet. As well as aiding digestion, fiber adds bulk to your diet and increases feeling of fullness, a key factor in maintaining a healthy weight.
Ingredients:
- 1 kg pumpkin, remove the seeds
- half an onion, diced
- 3 cloves garlic, crashed
- 40g butter
- 1 L water or vegetable stock
- 100 ml cream
- salt and pepper
Instructions:
- Cut the pumpkin into medium- sized chunks. Microwave on high power for 5-7 minutes or roast in the oven at 180c for half an hour until soft. Remove the pumpkin skin and dice into small pieces.
- Heat the butter in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes until golden.
- Add pumpkin, water, cream, salt, simmer for half an hour until the pumpkin is soft.
- Mash the soup with a potato masher, adding a little more water if you like a thinner consistency.
- Add toasted pine nuts and black pepper before serve.
奶油南瓜汤：
- 将南瓜去籽，切成块，放入微波炉转5-6分钟，或者烤箱180度，半个小时
- 将南瓜去皮，切成小块
- 50克黄油和切碎的半个洋葱，三个大蒜炒至金黄，
- 放入100毫升奶油，切好的南瓜，一升水，盐，小火煮半个小时，直到南瓜熟烂，
- 将南瓜用木勺或土豆捣碎器捣烂，
- 加入黑胡椒和烤过的松子即可上桌。
