This is another quick recipe that is ideal for the winter months. Sweet pumpkin soup Prep time: 10 minutes Cook time: 15 minutes Serves 6 Vegetarian 1 brown onion, roughly chopped 2 tsp curry powder 500g butternut pumpkin, peeled and roughly chopped 500g sweet potato (kumara), peeled and roughly chopped 1 litre salt-reduced vegetable stock 1 tsp honey freshly ground pepper 1/4 cup flat-leaf parsley Place the onion, curry power, pumpkin, sweet potato, stock and honey in a large saucepan over medium heat. Bring to a gentle boil and cook for 3 minutes. Reduce heat and simmer for 15 minutes or until pumpkin and sweet potato are tender. Remove soup from the heat and set aside to cool a little. Transfer mixture to a food processor or blender and process until smooth. Return mixture to the saucepan and heat over medium heat until hot. Serve in soup bowls sprinkled with pepper and flat-leaf parsley. Nutrition information Each serve provides: 138 calories (574 kilojoules); 4g protein; 1g total fat (0.6g saturated fat); 28g total carbohydrate (15g sugars); 3g dietary fibre; 697 mg sodium.
Posted on: Fri, 14 Jun 2013 00:35:23 +0000
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