Spiced pumpkin soup with sour cream and chives
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Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$4.10 per serve
(at time of publication)
Full ingredients list:
1kg butternut pumpkin, peeled, cut into 2cm pieces
1 large parsnip, peeled, cut into 2cm pieces
2 celery stalks, trimmed, roughly chopped
400g can butter beans, rinsed, drained
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 cups reduced-salt vegetable stock
1/2 cup skim milk
2 tablespoons light sour cream
4 tablespoons finely chopped chives
4 small wholegrain rolls, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place a large saucepan over medium–high heat. Add pumpkin, parsnip, celery, beans, spices, vegetable stock and skim milk with 2 cups boiling water. Bring mixture to the boil, then simmer, uncovered, for 20 minutes, or until vegetables are tender.
Step 2 Remove soup from heat; purée with a stick blender until smooth. Season with black pepper.
Step 3 Top soup with sour cream and chopped chives, and serve with a toasted wholegrain roll.
About this recipe
First published: June 2014