pumpkin soup Dinner,

Prep time : 10 minutes
Cooking time : 45 minutes
Serving : 6 person

Phase
Active 2,Active 1,Maintenance,

Energy (kCal) 130
Protein
(gms) 6.7
Carbs
(gms) 19.6
Total Sugars
(gms) 15.9
Fat
(gms) 1.8
Sat Fat
(gms) 0.3
Fibre
(gms) 4.9
Sodium
(gms) 556.5

Ingredients

1 teaspoon of canola oil
1 onion, finely chopped
1 kilogram butternut pumpkin, peeled and chopped into small cubes
750 milliliter (3 cups) MAGGI chicken stock
2 tablespoon chopped fresh parsley
250 milliliter (1 cup) Light Evaporated Milk
freshly ground black pepper, to taste

Preparation

Spray a large pan with oil and heat.
Add the onion and cook over medium heat for 3 minutes or until soft.
Add the pumpkin and stock, bring to the boil.
Reduce the heat slightly and simmer, partially covered, for 20 minutes or until the pumpkin is very soft.
Puree the soup in a food processor until smooth, or mash thoroughly with a potato masher.
Stir in the parsley and milk, and heat gently without boiling again.
Season and serve.

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