Pumpkin Soup

This image is from google. It shows the consistency that I like my soup at. My soup does not look as pretty as this one since it is in clear plastic containers ready for the freezer. Thank you to the original artist who shot this picture :)

This is the recipe for my yummy scrummy pumpkin soup. Low Cal & highly satisfying! This provides around 4 generous serves at around 122 cals per serve. I like my soup quite thick so if you like it thinner you may like to add more of the cooking stock.

Ingredients
1/2 small butternut & 1/4 small jap pumpkins peeled & cut into chunks
2 cloves of fresh garlic
1 small chilli
1 onion
1/2 table spoon of olive oil
Water
1/4 cup light cream
Salt & pepper

Method

Lightly saute the onion, garlic & chilli in the olive oil until the onion is cooked. Add the pumpkin & add enough water to cover. Simmer until the pumpkin is very soft. Drain the stock into a large bowl & reserve. Either break down the pumpkin with a stick blender or in a food processor. Add the stock ladle by ladle until you have the consistency that you like. Add you salt & pepper to taste. While still blending your soup add the light cream. Yum!