Low-fat pumpkin soup recipe
- 2 large-ish butternut pumpkins
- 1 large leek
- 6 rashers bacon
- 2 tbsp olive oil
- 2 tbsp chicken stock powder
- 1 tin skim evaporated milk, or 300mls cream
Cut up the pumpkin and place into large stockpot.
Fill the pot with water until it just covers the pumpkin. Add stock powder.
Put lid on, and then simmer until the pumpkin becomes soft.
Whilst pumpkin is simmering, finely dice bacon and leek. Heat oil in frying pan and add bacon and leek, cook until soft.
Add to stockpot with pumpkin and stock.
Puree everything in a food processor in batches and return to stockpot when all is smooth.
Add evaporated milk or cream and stir through.
Reheat and add liberal amounts of black pepper to taste.
- Now I know that everyone has their own pumpkin soup recipe, but this one is the best! Yes, I may be a little biased but it's true!
- This pumpkin soup recipe makes two dinners for our family, one dinner and three lunches for hubby to take to work. It freezes well too.
- If you don't have or don't like butternut pumpkins, you can use Queensland blue or Jap instead.
- I like to eat this soup with heated cob loaf of bread or Turkish toast.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand's best recipe finder.