Warming pumpkin soup recipes, perfect in your healthy diet.
Pumpkin lends itself perfectly to soup making. The colour is appetising, and the subtle flavour blends with well with other vegetables.
For variety, try herbs ? chives or parsley ? or spices, like cinnamon, nutmeg or ginger.
This selection of recipes includes a very simple pumpkin broth, as well as a creamier, richer recipe for pumpkin soup. The thinner soups are perfect healthy soup recipes for weight loss
Use vegetable stock for all these recipes, either home made or from bouillon powder.
Quick and Easy Pumpkin Soup
A homely and simple soup, with a surprisingly full and creamy texture, easily put together from basic ingredients, and truly satisfying.
Serves 6: Peel and de-seed half a pumpkin, and cut into chunks. Put in a pan with enough water to just cover. Simmer until tender, drain thoroughly and puree in a blender or food processor. Dilute the puree to the consistency you like, using water, or part milk, part water, or soya milk. Grate in a little nutmeg and season lightly with salt and pepper. Warm through to serve.
Pumpkin and Turnip Soup
Make the best of another fine winter vegetable, turnip, with this straightforward recipe.
Serves 6: 2 leeks, well-cleaned, trimmed and shredded, 1 large onion, chopped, 2 small turnips, peeled and diced, 1 kg (5 cups) cubed and peeled pumpkin.
Simmer all the vegetables gently in 1.5 litres (6 cups) vegetable stock for 15-20 minutes, or until the pumpkin is tender. Puree in a blender or food processor.
Pumpkin and Ginger Soup
Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.
Serves 4: 1 tbsp olive oil, 1 onion, finely chopped, 2 cloves garlic, crushed, 2.5cm (1 inch) piece root ginger, peeled and grated, 650g (4 cups) peeled and chopped pumpkin flesh, 850ml (3 cups) vegetable stock
Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.
Velvety Pumpkin Soup
This healthy recipe uses soy milk and yogurt rather than cream to give the soup a smooth, rich texture.
Serves 6: 500g (3 cups) pumpkin cubes, 350ml (1 ? cups) vegetable stock, 1 sliced onion, 2 diced carrots, 1 tsp ground cinnamon, 750ml (3 cups) soya milk, 10mml (1/4 cup) soya yogurt.
Place the vegetables and stock in a large saucepan, bring to the boil and simmer for 15-20 mins until the vegetables are tender. Blend or process until smooth. Return to pan, add the cinnamon and soya milk, stir gently and simmer for 10 mins. To serve, add a spoonful of soya yogurt to each portion.
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