Pumpkin Soup

• Preparation time 15 minutes
• Cooking time 25 minutes
• Serves 4-6
• Freezableyes

Ingredients

• Spray canola or olive oil
• 1 onion, finely chopped
• 1 kg butternut pumpkin, peeled and chopped into small cubes
• 750 ml (3 cups) MAGGI chicken stock
• 2 tablespoons chopped fresh parsley
• 250 ml (1 cup) CARNATION Light and Creamy Evaporated Milk
• freshly ground black pepper, to taste

Method

1. Spray a large pan with oil and heat.
2. Add the onion and cook over medium heat for 3 minutes or until soft.
3. Add the pumpkin and stock, bring to the boil.
4. Reduce the heat slightly and simmer, partially covered, for 20 minutes or until the pumpkin is very soft.
5. Puree the soup in a food processor until smooth, or mash thoroughly with a potato mashers.
6. Stir in the parsley and milk, and heat gently without boiling again.
7. Season and serve.

HINT: To increase the nutritional value, add 3/4 cup red lentils with the pumpkin. This also thickens the soup, so add more stock or water if necessary. This soup is best with a crusty Italian-style bread or a pull-apart loaf.

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: To increase the nutritional value, add 3/4 cup red lentils with the pumpkin. This also thickens the soup, so add more stock or water if necessary. This soup is best with a crusty Italian-style bread or a pull-apart loaf.yes, Soups and Salads, survival-for-the-fittestSoups and Salads