PUMPKIN & GINGER SOUP

Discussion in 'SW Winter Warmer Recipes' started by Donnie46, 6 November 2009 Social URL.

  1. Donnie46

    Donnie46 Slow but sure....

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    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
     
    Last edited: 6 November 2009
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  3. mistyme

    mistyme Full Member

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    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
     
  4. Donnie46

    Donnie46 Slow but sure....

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    I would use 2 chicken or vegetable oxo cubes, I actually used Chicken Bovril in mine, about a tablespoon...I hope this will help you.
     
  5. mistyme

    mistyme Full Member

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    Thank you so much xx
     
  6. Donnie46

    Donnie46 Slow but sure....

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    My pleasure. X
     
  7. avisk

    avisk xx

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    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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