Pumpkin Soup Please
- Thread starter Lianna
- Start date
violet_plum
Member
Hi,
I made one at the weekend that wasn't bad. I fried some onion and garlic in fry light and then added the pumpkin, curry powder and some stock. When the pumpkin was cooked I blitzed ith with the hand blender.
Sarah
I made one at the weekend that wasn't bad. I fried some onion and garlic in fry light and then added the pumpkin, curry powder and some stock. When the pumpkin was cooked I blitzed ith with the hand blender.
Sarah
StephCracknell
Silver Member
Here is a hearty one that I have from one of my WW cookbooks, it is free on EE or Green (1T of parmesan per bowl can be omitted or taken as part of an HE A)
x
Tuscan Pumpkin-White Bean Soup
Ingredients
1 spray(s) cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
425g roasted and pureed fresh pumpkin
3.5 cup(s) chicken broth
400g canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese
Instructions
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) I use my handblender, much easier! Return soup to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.
x
Tuscan Pumpkin-White Bean Soup
Ingredients
1 spray(s) cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
425g roasted and pureed fresh pumpkin
3.5 cup(s) chicken broth
400g canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese
Instructions
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) I use my handblender, much easier! Return soup to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.
I did a lovely Deila one last winter, but needs a bit of tweaking to make it SW friendly. Cut up pumpkin and onions. Put on roasting tray. Spray with frylight - butter or olive oil ones would be best. Season with salt and pepper. Roast in a hot oven for about 30mins, or until soft. put in pan with some potatoes and stock. Bring to boil and simmer until potatoes are tender and then blitz!
mumtheshopper
Silver Member
That all sounds complicated. I just boil, 5 spice, and whizz!!!
Lydna
Lydna
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