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Butternut Pumpkin, Rosemary and Ginger Soup
Weight loss recipes
Monday, 9 June 2008
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Pumpkin soup is an old favourite but always a crowd pleaser.  It's also a great meal for weight loss.

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serves 8

What you'll need
  • 2 kg (4 1/4 lbs) butternut pumpkin (peeled, seeded and cut into chunks)
  • 1 medium brown onion (roughly chopped)
  • 1 large knob of ginger (a little smaller than a wine cork, peeled and sliced finely)
  • 6 sprigs of fresh rosemary
  • 1/2 cup of fresh cream
  • 1 litre (1 quart) of chicken stock
  • White wine
  • Extra virgin olive oil
  • Butter
  • Sea salt flakes
  • Black pepper corn mill
What to do
  • Take some cooking twine and tie the rosemary sprigs firmly into one bundle, leaving a long piece of string attached to the sprigs (about 1 foot in length).
  • In a medium sauce pan over medium-high heat, soften the pumpkin onion and ginger in a little butter and oil.
  • Add a splash of white wine and turn the heat up to high and reduce the wine until almost all the liquid is gone.
  • Pour in the stock and rosemary (tying the excess string to the handle of the pot) bring to the boil and reduce to simmer, for approx 1/2-3/4 hr.
  • Add the cream and simmer a further 15 minutes.
  • Remove the rosemary sprigs; blend the soup with a hand-held stick blender or in a food processor until smooth.
  • Pour the soup through a fine sieve back into the saucepan, (you will need to stir it in the sieve to help it through).
  • Return the soup to a low heat and season to taste.
  • Garnish with a little drizzle of fresh cream and serve with some garlic rubbed crusty bread on the side.

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This recipe is and always remains the property of Chefs Pencil
All rights reserved Copyright 2008 Chefs Pencil

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