Warming Pumpkin Soup
This delicious and warming pumpkin soup is very healthy and quite low-cal. It can work out at only about 125 kCals per portion, depending on how much coconut milk and other ingredients you use. It’s perfect for winter, but it’s best to use a proper edible pumpkin rather than one of the rather tough & stringy Halloween carving type!
Ingredients
Method
- Peel and finely chop the onions and garlic. Peel and remove the seeds then cut the pumpkin into smallish 3 to 4 cm chunks. The carrots and potatoes only need to be scrubbed before cutting into chunks. Spray the oil into the pressure cooker pan. Over a low heat, gently brown the onions & garlic.
- Add the pumpkin, potatoes and carrots and stir together before adding the chickpeas, tomatoes & stock.
- Increase the heat and bring up to pressure for ten minutes. While the cooker is steaming, peel, core and grate the apple.
- Use the cold-water quick depressurise method then remove the lid. Stir in the apple. Use a hand blender to create a potage. Season to taste, then over a medium heat, stir in enough coconut milk to achieve your preferred texture & creaminess.