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PUMPKIN & GINGER SOUP

Donnie46

Slow but sure....
#1
PUMPKIN (or BNS) & GINGER SOUP


Serves 2


Ingredients:

Spraylight Oil

1 small onion, diced finely

125g pumpkin or butternut squash, peeled and cut into chunks

1 tbsps runny honey - 2½ syns

7½g freshly grated root ginger

Pinch each of nutmeg and chilli (if liked)

225ml vegetable stock

250ml Skimmed milk - HEXA

Fresh coriander to garnish

Black pepper



Instructions:

1 Spray Frylight Oil in a heavy-based saucepan add onion and pumpkin or squash. Fry over medium heat till veg softens, but do not brown.

2 Add the honey, spices and stock, and bring to the boil. Simmer for 15–20 minutes until soft.

3 Stir in the skim milk and place in a food processor. Blend until smooth.

4 Reheat and serve garnished with the herbs and coarsely ground black pepper.


This is suitable for all plans with the following added to your dairy....

2½ syns for the Honey.
HEXA for the skim milk.


Enjoy
 
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Last edited:
#2
Stock

Hi, can you please clarify something for me, I have tried few recipes lately that are made with stock, they all turned out a complete disaster and I think its been the quantity of stock, I only have cubes at home and never sure how many to put in, so when you say 225 ml of stock, can I make that using cubes? If so how many do I use, cos the recipe sounds really good
 
#6
I use Knorr Touch of Taste (hey - if it's good enough for Nigella . . . !) - you need 1 1/2 tablespoons per 500ml water.

Or sometimes I use Knorr Stockpots - one of those per 500 ml.

I don't use cubes because I don't like the taste, but if you look at the small print on the box it will probably tell you how much to use.

You don't want to overdo it and swamp the taste of the vegetables.
 


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