Pumpkins
So, it's getting close to Halloween and there are loads of pumpkins on offer but what can you do apart from carve them? Make a soup for seasonal meal times!
Pumpkins provide 170% of your daily vitamin A needs and 15% of your vitamin C needs. Impressive per 100g really, especially as it only contains 26 calories.
Pumpkins are great for adding fibre, colour, texture, taste and variety to yours and your family's diet.
The recipe I am about to show you makes 4 servings or so and cost me around £3 as I bought a very small pumpkin.
Pumpkin Soup
Ingredients
- 250g Pumpkin Flesh
- 200g Peeled and chopped carrots
- 300ml Chicken/Vegetable Stock (chicken stock turns out better)
- 300ml Blue Top Milk
- 4 Twists of Freshly Ground Black Pepper
The Not-so Nitty Gritty
- Carve the pumpkin and chopped/peel the carrots first as this bit takes the longest. Remove the top and bottom of the pumpkin first and remove the excess 'stringy' flesh and seeds. Seeds can be dried as used later on as snacks. Remove the outer skin of the pumpkin and cut the flesh into thumb-size chunks.
- Add the carrots, thumb size pumpkin chunks, stock, milk and pepper to a large pot. Bring to the boil and remain on the boil for 20 minutes, stirring every 5 minutes. Reduce heat slightly and wait until the pumpkin and carrots are tender. This should take an extra 5 to 10 minutes.
- Remove from the heat and allow to cool. Put in the food processor or blender until a smooth consistency is achieved.
- Pour the soup out of the food processor and back in the pot to heat up, stirring well and serve!
It should go from this...
...to this....
...to this!
What Little Monster Made of it....
Well, first time with soup, didn't go as planned. The soup ended up the walls, over the toys, over me and the carpet ended up a new shade! But, He thoroughly enjoyed the bread dipped in the soup and was gobbled up quickly. We need soup practice!Very tasty and mummy and daddy really liked it too.
TTFN from Mummy's sleeping pumpkin!!!
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