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Pumpkin Soup

Now after all the baking and rich dinners that I cook, it’s only reasonable that once in a while we make something which doesn’t contain loads of carbs or sugar. Many of you may not think this is an appropriate recipe to add to my blog, but it’s more put up to remind people of easy, budget meals (especially in these times) that anyone can make any time. It fulfils a lot of requirements for dinner:

Cheap – I was able to buy a 3.7kg Kent pumpkin @ $0.98/kg = $3.65 for the entire batch of soup– if this serves 8 people it’s 46c per serve – Bargain!
Not many ingredients required
Low in Kilojoules – If you’re on Weight Watchers it’s 0 points!! (as long as you don’t add cream or eat bread with it)
Easy and Fast
Able to freeze (Just thaw and reheat)

What more could you want?
You only really need two ingredients a pumpkin and some chicken or vegetable stock, or stock powder – for those who won’t use up the rest of container of stock.

You can refrigerate or freeze the leftovers and reheat in the microwave or on the stove (it may form crystals when frozen, but once mixed through it’s fine).

Pumpkin Soup
Serves: 8 or more

3.5kg Jap or Kent Pumpkin (any other pumpkin will do e.g. Butternut, etc)
1 teaspoon chicken or vegetable stock powder (or one cup stock)

Peel and de-seed pumpkin. Cut in small pieces (4 x 4 x 1.5cm) and place in a large pot. Add enough water to almost cover (1-2cm below) the pumpkin pieces. This will make a thick soup, so you can add more water now or after blending if you prefer it thinner. Add the stock and heat over medium heat until the pumpkin is soft and a cake tester or sharp knife goes in and comes out easily.

Stir occasionally to make sure all pumpkin is cooked evenly

Use a hand blender to blend up the pumpkin.

Blend then serve

See – I told you it was easy!
Now you can eat your cake or a lovely decadent dessert and not feel so guilty! 🙂

Variation:
You could always fry up one finely sliced onion before adding the pumpkin, a bit of cream after it’s blended to add some more taste and serve with tasty herb bread. Of course the bread and cream make this a bit less healthy, but it certainly tastes great!