Pumpkin Soup

  • Serves:
6
  • Prep:
10 min
  • Cook:
6 hr

A classic dish that feels like a warm hug on a chilly winters evening. You can use any variety of pumpkin and even mix a few together for a richness in flavour. We like the sweet, velvety taste of butternut pumpkin but if you suffer from IBS, go for a Jap pumpkin to keep the FODMAP load lower.

We’ve bumped up the protein of this carb-rich dish to keep those muscles happy and our athletes performing at their best!

Ingredients

  • 1 tbs extra virgin olive oil
  • 1 large leek (290g), thinly sliced
  • 1.5kg butternut pumpkin, roughly chopped with skin removed
  • 2 medium potatoes (300g), unpeeled and cubed
  • 3 cups vegetable stock, reduced salt
  • 200g prosciutto
  • 400g natural Greek yoghurt (we used Chobani 0.5%fat for extra protein)
  • 2 tbs chives, chopped

Method

  1. Heat olive oil in a medium pan. Add leek and cook, stirring until soft
  2. Combine leek, pumpkin, potatoes and stock in a slow cooker and cook covered on medium heat for approximately 6 hours
  3. Once cooked, process with a stick blender until smooth
  4. Separate soup into 6 bowls and leave to cool slightly
  5. Briefly fry prosciutto in a dry pan until crispy
  6. Stir through a dollop of yoghurt into each bowl
  7. Finally, garnish with prosciutto and chives. Enjoy!

Nutrition

Per Serve

Energy:

1385kJ
(330kcal)

Protein:

25g

Fat:

11g
(saturated 3g)

Carbohydrate:

29g

Fibre:

7g

Sodium:

1060mg

Fruit:

0

serves

Vegetables:

4.5

serves

×

Cart