This is the first entry in what I'm going to call "Soup Week". The Winter weather is upon us and there's nothing better than warming up with a nice bowl of soup. There are SO many varieties and I love soup because it's usually very cheap, filling, low in calories and easy to make! So I'll be sharing a different soup recipe with you every day this week, starting with this Women's Weekly recipe. It's 305 calories per serve and the slow-cooking gives it a deliciously rich flavour. The cream is optional, and if you omit it, the calorie count will obviously be less. You can't go past a good pumpkin soup and this one is sure to be a winner in your house too!
Ingredients (serves 6)
30g butter
1 tablespoon olive oil
1 large leek, sliced thinkly
1kg pumpkin, chopped
1 large potato, chopped
3 cups chicken stock
3 cups water
1/2 cup pouring cream
1 tablespoon finely chopped fresh chives
Method
Heat butter and oil in large frying pan; cook leek, stirring, until soft.
Combine leek mixture, pumpkin, potato, stock and the water in a slow-cooker. Cook, covered, on low, 6 hours.
Cool soup 15 minutes. Blend or process soup until smooth. Return to cooker. Cook, covered, on high, about 20 minutes or until hot.
Stir in 1/3 cup of the cream. Season to taste. Serve soup topped with remaining cream and chives.
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