Pumpkin SoupSimone Austin
- 1 tablespoon extra virgin olive oil
- 4 rashers of short cut bacon
- 2 cloves of fresh garlic chopped
- 4 cups peeled, pumpkin cut into chunks
- 1 large brown onion chopped finely
- 5 cups chicken stock
- Freshly ground black pepper
- 2 teaspoons of curry powder
- 1 teaspoon nutmeg
- 6 scoops of Ensure vanilla Powder
- Peel and cut 4 cups of chopped pumpkin.
- Chop the bacon and onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
- Add in 2 cloves of chopped fresh garlic and cook for a minute
- Add the 4 cups of pumpkin and then the 5 cups of chicken stock.
- Add the curry powder, nutmeg and cracked black pepper.
- Simmer until pumpkin is very soft.
- Mix 6 scoops of Ensure vanilla Powder in about 100ml of water to a paste.
- When the soup is nearly cooked stir this through the soup.
- Cool the soup a little and blend until smooth
For more details on Ensure, go to ensure.com.au
Soup makes a great lunch, dinner or snack, in fact when I am working with athletes soup makes a great nourishing feed after training.
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