A really delicious, unusual soup that is smooth and thick.

About this recipe

This recipe was adapted from the Allergy NI cookbook "Parties, Picnics & Packed Lunches" 

Ingredients

• 500g / 18 oz. of pumpkin, peeled and cubed
• 2 tablespoons of vegetable oil
• 15g / ½ oz. of low-fat margarine
• 1 large onion, chopped
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and diced
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1 litre / ¾ pint of vegetable stock
• 250ml / 8 fl oz. of low-fat milk
• 1 teaspoon of honey
• 1 teaspoon of paprika
• Paprika to garnish

What you will need

• Chopping board
• Chopping knife
• Hand blender
• Measuring jug(for liquids)

Method

1. Heat the oil and margarine in a saucepan
2. Then add the onion, potatoes, carrots, ginger and cinnamon
3. Toss together over a low heat for about 5 minutes
4. Add the stock and milk
5. Then add the honey and paprika to taste
6. Bring to boil, half cover and simmer until vegetables are soft
7. Cool a little, then puree until smooth (optional)
8. Reheat over  a low heat, stirring
9. Serve garnished with a little paprika

Serving suggestions

Top with a spoonful of low-fat cream and a sprinkling of paprika.