Afrofusion Roast Pumpkin soup
All parts of the pumpkin plants are used in African cuisine because they are notonly yummy but are versatile and packed full of goodness!!! This pumpkinsoup epitomises this; it is easy to make, tasty, filled with fiber and lowrelatively low in calories and thus great for weight loss
Ingredients
- 1 Tbsp Olive Oil
- 1 Cup Stock cube (use stock cube and water if no stock)
- 250 grams Roasted pumpkin (simply roasted in oven for 20 minutes)
- 1/2 Cup Diced Onion
- 1 Tsp Ginger and garlic paste
- 1/2 Tsp Motherland chili Sauce
- 1/2 Tsp Motherland bites scotch bonnet pepper sauce or red chilli flakes Optional
- Salt & black pepper to taste
- 1 Tbsp Grated parmesan Optional
Instructions
- Sauté Onion, ginger and garlic for 1 minutes in hot olive oil
- Add scooped roasted pumpkin to frying pan and sauté for 1 minutes
- Add chili, black pepper, salt, stock and 200ml (cup) of water and bring to boil
- Let simmer for 5 minutes
- Blend into a soup
- Sprinkle with ½ teaspoon of cream, parsley and grated parmesan.
Notes
Glycaemic index: 48: Low
Nutrition
Serving: 2PeopleCalories: 125kcalCarbohydrates: 11.02gProtein: 3.72gFat: 8.27gSodium: 672.8mgFiber: 1.2g
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