Did you know that every Halloween in the UK around 18,000 tonnes of edible #pumpkin is thrown away? Thats the same weight as 1,500 double decker buses - an incredible amount of food waste. This evening I carved a pumpkin to rival my 4-year old nephew, but instead of tossing out the contents I decided to make some delicious soup recipes! Interestingly I managed to get 1.2kg of pumpkin without destroying the shell of the pumpkin. Thats the equivalent of 16 portion of soup - or put another way just over 3 weeks of work week lunches! So my first pumpkin soup recipe I will be sharing with all you Nemesis followers is my favourite pumpkin soup recipe of all with a spicy twist! This soup is suitable for vegans and vegetarians by changing out the light condensed milk for light coconut milk - if you are on low carbs then it may be worth following the vegan version. I have popped both sets of macro's in the recipe for which ever one you decide to go with! Serves 8
Prep Time: 10 Minutes, cook time 20 Minutes Macro's Per Serving for Condensed Milk Version Protein: 4.2g Carbs: 28.2g Fat: 1.6g Fibre: 2.3g Kcals:136 Macro's Per Serving for Vegan Version with Coconut Milk Protein: 2g Carbs: 13.9g Fat: 2.2g Fibre: 2.4g Kcals: 72 Ingredients 1tbsp Olive Oil 1 Diced Large Red Onion 2 tbsp Mild Curry Powder 600g Chopped Pumpkin 275g Peeled and Chopped Sweet Potato 1 Litre of water with 2 Vegetable Stock Cubes 200g Light Condensed Milk or Light Coconut Milk Method 1. In a pan add the olive oil and fry the onion until translucent. 2. Add in the sweet potato, curry powder and pumpkin and fry for 2 minutes. 3. Add the vegetable stock and water and simmer with a lid over the pan for 20 minutes. 4. Transfer to the blender and add the condensed milk. 5. Transfer back to the pan and simmer for a further 5 minutes.
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AuthorsSharon & Lainey are Online PT & Nutrition Advisors with a combined 18 years experience in the Health & Fitness Industry. Archives
August 2018
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