This filling pumpkin soup can be served as an entrée or as a lunch. Freeze any left over soup, or chill and take for lunch the next day - reheat at work.
1 kg pumpkin, peeled and chopped
2 onions, peeled and roughly chopped
4 cups water or vegetable stock
3 bay leaves
2 Tbsp margarine or canola oil
2 Tbsp flour
1 cup milk
¼-½ tsp grated or ground nutmeg or cumin
freshly ground black pepper, to taste
chopped chives for garnish
Place pumpkin, onions, water and bay leaves in a large heavy-based saucepan and bring to the boil.
Reduce heat and simmer for 20-25 minutes or until pumpkin is soft. Remove bay leaves.
Melt margarine in another saucepan, add flour and mix well.
Gradually add milk, continue cooking, stirring continuously until thick.
Add white sauce and nutmeg to the pumpkin mixture. Mix well.
Add pepper, heat to steaming hot, garnish with chives and serve.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||1.0g|