I really like pumpkin soup, don’t you? Pumpkin is undoubtedly a mellow fellow therefore to help him be noticed from the soup crowd I’ve dressed him with few spice. You can even take this up a notch and grill the parmesan and garlic bread to make (lightly) cheesy crusty croutons. Gestational diabetes friendly pumpkin soup never tasted so good!
- 1 tablespoon light olive-oil
- 1 large brown onion, roughly chopped
- 2 cloves garlic, crushed or chopped nearly
- 2 sticks celery, chopped roughly
- 1 teaspoon ground cumin (optional)
- 1 teaspoon ground ground ginger
- 1kg raw pumpkin, diced
- 800ml / 3 ½ cups salt reduced vegetable stock
- 4 slices low GI seed or multigrain bread, toasted
- Parmesan cheese, grated to serve or low fat natural yoghurt (optional)
- Heat olive oil in a heavy-based saucepan over a low-medium temperature.
- Add onion, garlic and celery and cook until softened.
- Add ground spices and stir until fragrant (2 minutes only).
- Add pumpkin and stock and bring to the boil. Reduced temperature, cover and simmer for approximately 20-30 mins until pumpkin is delicate.
- Allow the soup to cool slightly and before you blend it scoop out 1 cup of stock and set aside. (It’s much simpler to make soup thinner compared to thicker).
- After mixing, add stock back in slowly until you reach your preferred consistency.