Low Fat Double Pumpkin Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1⁄2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
- 500 g butternut pumpkin (peeled weight)
- 500 g kent pumpkin (Peeled weight, can substitute for whatever kind you prefer)
- 1 large potato, peeled, diced
- 750 ml vegetable stock (or vegan chicken-style)
- 1⁄2 cup low fat soymilk
- 1⁄2 teaspoon cornflour
directions
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
- Add garlic and spices and cook, stirring, for 30 seconds.
- Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches. Return soup to pan.
- Mix corn flour into milk until combined well.
- Stir through milk mixture and reheat gently. Season with salt and pepper and add a little more nutmeg if desired.
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RECIPE SUBMITTED BY
KristinV
Australia
<p>I love, love, love to cook. Most of all I love to cook for friends and family because it is such an awesome feeling to bring the people that mean the most to me through such an essential ingredient for life... FOOD! I am a vegan the switch opened up the world of cooking in a way I never imagined! People constantly ask me 'what do you eat?' and I can confidently tell them that if they were to leave meat and dairy behind they would find an enormous world of food out there that they have never heard of! And it is all more delicious and nourishing than animal products. My ultimate goal is to shake my 9 to 5 office job and become a caterer or open my own restaurant and I am forever dreaming of my big lottery win that will allow me to do this.</p>