Pumpkin, Apple and Ginger Soup
Our super tasty pumpkin, apple, and ginger soup is perfect for a wholesome lunch. This recipe serves 2 and is free on plan.
- 1 chopped Medium Onion
- 1 chopped Medium Apple
- 1 chopped Small Carrot
- 2 tsp Grated Fresh Ginger Root
- 450g deseeded and chopped Pumpkin/Butternut Squash
- 2 Vegetable Stock Cubes
- Qtr tsp Spice/Nutmeg
- chopped Parsley to garnish
- sprinkle Salt/Pepper
First, heat some low cal spray oil in a large saucepan and saute the onion, apple and carrot for 3-4 minutes, until softened then add the ginger and stir well.
Add the pumpkin and stock to the saucepan.
Bring to the boil and then simmer gently without a lid for 20 minutes until the vegetables are tender.
Pour the soup into a blender or food processor and blend for 15 seconds (until it’s smooth).
Finally, return to the saucepan, reheat and season to your taste with spices or nutmeg and sprinkle the chopped fresh herbs on top.
Serve and enjoy!