Pumpkin Soup
Pumpkin Soup Ingredient
900 g / 2 lb pumpkin, peeled and seeds
removed
30 ml / 2 tbsp olive oil
2 leeks, trimmed and sliced
1 garlic clove and crushed
5 ml / 1 tbsp ground gingger
1 tbsp ground cummin
900 ml / 3 3/4 cups vegetable stock
ground black pepper
fresh coriander leaves to garnish
60 ml / 4 tbsp low-fat probiotic yogurt to serve
Pumpkin Soup Preparation Method
Cut the peeled pumpkin into large chunks.
Heat the olive oil in a large pan and add the sliced leeks and
garlic
Cook gently over low heat until the
vegetables are softened
Stir in ginger and cumin and cook, stirring
for a further minutes
Bring the soup to the boil and simmer over a
low heat for about 30 minutes, until the pumpkin is tender.
Process in batches, if necessary in a blender or food processor
Warm the soup again being carefully not to
bring it to the boiling point and served the pumpkin soup warmed
in individual bowl, with a swirl of yoghurt on top.
Garnish with fresh coriander leaves.
Makes 4 servings
Per Servings; 101 calories, 3.2 g protein,
7.9 g
carbohydrates, 6.5 g fat, 0 mg cholesterol, 2 mg sodium, 4.5 g fiber.
Pumpkin Soup is good for digestion,
prevent cancer.
Pumpkin soup are good of betacarotene which
body converts into vitamin A. Pumpkin fresh is easily
digestible and rarely causes problem for those with food
sensitive. Ginger and cumin give the soup its spicy
flavour and also help aid digestion.
