This delicious and easy to prepare pumpkin soup recipe is a dieter's
dream. Pumpkins are a vegetable that are very low in calories, contain
no saturated fats or cholesterol, are a rich source of dietary fiber,
anti-oxidants, minerals and vitamins.
This recipe serves: 12
Ingredients :
- 2kg pumpkin (use the dark green skin pumpkin, easy to cut)
- 2 large onions sliced or diced
- 4 slices short cut bacon, fat removed, chopped (bacon is optional, you may remove it from the list)
- 2 potatoes peeled and cubed.
- 1 tablespoon olive oil
- 1 teaspoon ground cumin (cumino)
- 1 litre beef stock or 4 cubes powdered with 1 litre water
 |
| cumin (cumino in Italian) |
Cooking Directions :
- Cut pumpkin into 1 inch cubes approx and set aside
- In a frypan, heat ½ oil and cook the bacon, set aside.
- In a large pot, heat remaining oil and cook the onions until softened, around 5-10 mins. Don’t let onions burn, you just want them softened.
- Once onions cooked add the bacon into the pot and stir for around 1 min. Turn down heat.
- Add the cumin and stir for 30 seconds, don’t burn.
- Now add the pumpkin and potato, with a wooden spoon stir so you coat the pumpkin with some onion and cumin mix.
- Now turn up heat and add the stock, liquid should only be half way or ¾ up the pot as you want a nice thick soup. Once liquid starts boiling turn down heat to half way and simmer with lid on. Cook for around 20 minutes until pumpkin is soft. Pierce with fork or skewer to test.
- Now you can blitz with a hand blender until smooth.
- Put some fried bacon in a bowl, pour the soup. Serve with crusty bread, no need for any cream.
*Bacon is optional