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.
My second pumpkin soup recipe this month has a chilli kick to it - Spicy Pumpkin and Squash Soup. This soup is suitable for vegans and vegetarians however if you don't like the coconut milk swap it for condensed milk (be warned the carb content will increase!) Serves 8 Prep Time: 5 Minutes, cook time 50 Minutes Macro's Per Serving for Vegan Version with Coconut Milk Protein: 2.3g Carbs: 19.1g Fat: 9.2g Fibre: 3.7g Kcals: 156 SLXLM Ingredients 3tbsp Olive Oil 1 Diced Large Red Onion 1 Chopped Diced Chilli Red Pepper 1 table spoon mild chilli powder 1kg Chopped Pumpkin 600g Peeled and Chopped Butternut Squash 1 Litre of water with 2 Vegetable Stock Cubes 200g Light Coconut Milk Method 1. Pre heat over to 200 degrees, and then roast the squash and pumkin for 40 minutes drizzled in olive oil. 2. Add in a pan the onion and fry, stir in the stock, coconut milk, chilli and chilli powder. 3. Add the roasted squash and pumpkin, cover and simmer for 5 minutes 4. Transfer to the blender. 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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