Low Fat Spicy Pumpkin Soup Recipes
LOW-FAT SPICY PUMPKIN SOUP
A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.
Provided by PhoodPhight
Categories Thai
Time 1h10m
Yield 24 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
- In a large pot, saute onions and garlic in a little chicken stock until translucent.
- Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
- Simmer for 20 minutes.
- Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.
Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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