Marco’s pumpkin and carrot soup
(at time of publication)
- 1 tablespoon olive oil
- 2kg pumpkin, diced
- 1 litre carrot juice (I made my own from 1 large bag of carrots)
- 2 pottles concentrated salt-reduced chicken stock gel (I used Continental Stock Pot)
- 50g grated parmesan cheese
- 50ml reduced-fat cream
1 Heat olive oil in a large pot. Add pumpkin, cover and cook for 10 minutes. Add carrot juice and Stock Pots. Bring to the boil then reduce heat and simmer for 8-10 minutes, until pumpkin is tender.
2 Add parmesan and cream. Simmer for 2 minutes.
3 Blitz soup in batches in a blender until smooth. Return to pot to reheat then serve.
Serve garnished with parsley or fresh basil.
Make it vegetarian: Use vegetable stock.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 4g
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