Pumpkin Soup
I love soup! There was a time that I had soup and half a sandwich for lunch every single day for nearly a year. I just don't get tired of the stuff! As it gets cooler in Dubai, I'm starting to miss the winter menu staples like soups and pies so you can imagine my joy when one of my big sisters agreed to share her yummy pumpkin soup recipe! I was so pleased and it's perfect to kick off my December posts ... I know, we're already a third of the way through the month! How did that happen so quickly!!
So here's a little pre-Christmas indulgence that won't make you gain any weight in a hurry. After all we need the summer body to last all year round to avoid clothing restrictions don't we?! Thank you Sister T!😘
Serves 4
1 medium sized hokkaido pumpkin
2 medium potatoes (optional)
1 large carrot (optional)
1 clove garlic
1 bouillon cube
50ml sour cream plus extra to serve
1 tsp salt
1/4 tsp nutmeg
3" piece of ginger
- Place the whole pumpkin in the oven for 15-20mins at 200°C to make it easy to peel and chop.
- Peel and dice the pumpkin and cook until soft. The time will depend on the size of your pumpkin.
- If you're using the potatoes and carrots add them all in now along with the bouillon cube and garlic and cook until it's all soft and mushy.
- Once it's nice and soft, blend it all together until smooth, adding the sour cream(you can use milk if you haven't got sour cream), nutmeg and salt. Leave to simmer.
- Wash and peel the ginger and cut into chunks. Add this to the pot and let it simmer for about 10minutes before serving.
- Serve with an extra dash of sour cream, making sure to only leave the ginger in the adults' servings.
Enjoy!
