Buttnernut Pumpkin and Pear Soup

rhiannonchallans

Hi all,

Wanted to share a new recipe I tried out tonight. Butternut pumpkin and pear…..I adapted it from the original recipe I found online to make it lower in sodium, it made something just over 5 litres, tastes awesome and has provided me with dinner for the next 10 days!

Ingredients:
4tsp Rice Bran Oil
1.7kg Butternut Pumpkin, cut into approx. 1-inch pieces
1kg Bartlett Pears, cut into approx. 1-inch pieces
500g Mushrooms, cut into approx. 1-inch pieces
2 packets Continental Salt Reduced French Onion Simmer Soup
2500ml water
**note: I wasn't very specific on the sizing of my '1-inch pieces', I just cut them smallish

Directions:
In a soup pot (a big one if you use the same quantities), heat up the oil on a high heat and saute pumpkin, pear and mushrooms until it is warmed through. Pour in water and soup mix and bring to a boil. Reduce heat to low, cover and simmer until pumpkin and pear are tender (the time varies depending on the quantity you're making so just play it by ear and keep an eye on it). Transfer soup to a food processor or blender (I did this in batches) and puree until smooth.

I divided this into 10 servings, and per serving (about 500ml) it works out to:

150 calories
27g carbs
3g fat
6g protein
12g sugar
335mg sodium

Pretty chuffed cos I’m a sucky cook and I did it all by myself and it turned out great! I asked my housemate how it tasted, and he said if anything he'd add more salt (tho I'd intentionally sought out the lowest-salt option replacement for stock and found it in the onion soup) which is pretty high praise because he cooks like Masterchef. And, as a bonus, I didn’t coat the kitchen in soup, which I thought I would do knowing my luck and using the blender.

EDIT: obviously title is supposed to be Butternut, for some reason I have trouble typing that word lol.