RECIPE: Pumpkin Soup

<p>Pumpkin Soup</p> <p> </p><p><img src="http://www.thegayuk.com/communities/8/004/009/928/388/images/4615459531.jpg" width="460" height="306" alt="" title="" /></p> <p></p><p>Serves 4 (can be frozen)</p><p></p><p>Prep 15 mins</p><p>Cook 30 mins</p><p></p><p><a href="http://thegayuk.com/magazine/4574334751/tags/Starters">Starter</a> / <a href="http://thegayuk.com/magazine/4574334751/tags/Inexpensive">Inexpensive</a> / <a href="http://thegayuk.com/magazine/4574334751/tags/QuickAndEasy">Quick & Easy</a> / <a href="http://thegayuk.com/magazine/4574334751/tags/AntioxidantRich">Antioxidant Rich</a></p><p></p><p>I find the process of hollowing out a pumpkin quite tedious, so the last thing I want to be doing afterwards is chopping other vegetables to go in a soup that will just be blended anyway. Take the pressure off and keep this super simple (and cheap!) by using a frozen vegetable mix of carrots, onion, and celery. By using ham stock your tapping into the bacon / pumpkin squash classic flavour combo but saving pennies & calories too by not using any actual meat. This recipe showcases how simplicity really can bring out the best in flavours.</p><p></p><p>PUMPKIN – 100g of flesh is only 26 calories. Pumpkin is also recommended by dieticians in cholesterol management and for weight loss programs. Also in 100g of pumpkin flesh comes around 246% of your recommended intake of <a href="http://thegayuk.com/magazine/4574334751/tags/VitaminA">vitamin A</a>. Pumpkins, like carrots contain carotenes and anti-oxidants that help promote good eye sight. B-complex vitamins are also abundant in the pumpkin; folate, <a href="http://thegayuk.com/magazine/4574334751/tags/Niacin">niacin</a>, <a href="http://thegayuk.com/magazine/4574334751/tags/VitaminB6">B-6</a>, <a href="http://thegayuk.com/magazine/4574334751/tags/VitaminB5">B-5</a>. </p><p></p><p>450-500g pumpkin flesh (save the seeds and roast them for 10-15 minutes, lovely!)</p><p>250g frozen vegetables (carrot, onion, celery)</p><p>1000ml hot water</p><p>2 ham stock cubes</p><p>1 birds eye chilli</p><p> </p><p><img src="http://www.thegayuk.com/communities/8/004/009/928/388/images/4615460161.jpg" width="461" height="360" alt="" title="" /></p> <p>1. Heat a large saucepan and place the frozen vegetables in for 5 mins to defrost and soften.</p><p>2. Add the pumpkin, chilli, hot water, and stock cubes and bring to the boil.</p><p>3. Reduce the heat and simmer for 25 minutes.</p><p>4. Take off the heat and use a hand blender to blend until smooth.</p><p>5. Serve with freshly grated nutmeg, smoked paprika and some pumpkin seeds scattered on top. </p><p></p><p></p><p><a href="http://www.thegayuk.com/JordanLohan">by Jordan Lohan</a></p><p></p><p></p><p> </p><p></p><p></p><p> </p>