Pumpkin is one of our favourite ingredients for a simple reason: it’s available in an endless variety of flavours, shapes and consistencies for us to play with. Amongst the preparations we favour the most when it comes to this fruit, soup is definitely one that we enjoy over the others. Plus, have you ever tried the combination of pumpkin and rosemary? If you haven’t, then it is time for you to dash to the kitchen and get preparing because it really is something else.
1butternut squash (20oz peeled)
2 mediumwhite onions (10oz)
2½ cupvegetable stock
2 sprigsrosemary
1 pinchcayenne pepper
1 tspbalsamic vinegar
salt (to taste)
Instructions
- Clean and slice the pumpkin and the onions. Place a pan over a high heat, pour in some water, tip in the onions and sweat them until they are soft and translucent, adding more water any time that is required.
- Tip in the pumpkin and stir the ingredients. Add the stock to the pan; the liquid should be enough to cover the ingredients slightly.
- Bring the stock to a simmer, cover the pan with the lid and turn the heat down to low. The ingredients should now cook for 20 minutes and the stock should simmer during the entire time. Once the time is up, turn off the heat.
- Add the rosemary to the pan, submerge it into the liquid and cover again with the lid. Leave the herb to infuse into the stock for 20 minutes.
- When the time is up, remove the rosemary and get ready to blend the ingredients.
- Place the cooked ingredients into the blender’s jug and blend at high speed for 30-40 seconds to create the final soup.
- Transfer the soup into a bowl, add a pinch of cayenne pepper, some vinegar, and salt to taste. Stir one last time and serve.
Nutritional Info
Serving Size: 350g Calories: 86kcal Carbohydrate: 21.4g Starch: 16g Sugar: 3g Fiber: 1.2g Fat: 0.2g Unsaturated Fat: 0.2g Protein: 2.6g Sodium: 113mg Water: 324g
