This is a great way to use up pumpkin flesh from all those Halloween Lanterns and who doesn't love a warming soup on a winters night. Adding a pinch of chilli flakes will give it a little heat it or serve without if you don't want it spicy.
Ingredients
Serves 4-6
1 Onion Chopped
600g Pumpkin Flesh cut into chunks
500ml Water
1 Vegetable Stock Pot
100g Fresh Parmesan Cheese
Salt & Pepper to season
Pinch of Chilli Flakes (optional)
Simply add the onion, pumpkin, water, stock pot to a pan, add 80g of parmesan and season with salt and pepper. Bring to the boil, then turn down the heat and simmer gently until the pumpkin is completely soft, then blend. Serve with a sprinkling of the remaining Parmesan and a pinch of chilli flakes.
Alternatively add the ingredients to a slow cooker and cook on high for 1-2 hours or until is soft then blend. This can also be made in a soup maker.
Calories per serving 142 kcals (four servings)
102kcals (six servings)
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