Saturday, 21 February 2015

Paleo Pumpkin Soup

My husband is trialing a new diet so tonight I jumped on board and we all ate the same thing - Pumpkin Soup.  It is the same as the recipe from my cookbook except that I left out adding the milk at the end of cooking time.  The beauty of the recipe is that is tastes delicious and only uses 4 ingredients.

Quick, easy, cheap & very healthy - what more could you want!!

I hope your family love it!

Paleo Pumpkin Soup

  • 1.4 kg Jap or Kent pumpkin (peeled & chopped)
  • 3 cups chicken stock
  • 1 large onion, diced
  • 150g bacon pieces

1) In a large saucepan over high heat, add pumpkin & chicken stock. Bring to the boil then reduce to medium heat and let the pumpkin boil away.

2) In a large microwave bowl, add onion & bacon.  Cover with plastic wrap &              microwave on high for 2 mins.  Stir, then microwave for a further 2 mins.

3) Add onion & bacon mixture to the boiling pumpkin & stir through.  When pumpkin is soft, use a stick mixer and blend up the contents of the saucepan until smooth.  If too thick, add more water. 

5) Serve immediately or cover & refrigerate until required.  Reheat in                           microwave or on stove top.

FREEZING - pumpkin soup can be stored in airtight container & frozen for up to 6 months.   Thaw in fridge & reheat in microwave or over stove top. 

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