Low Fat Creamy Pumpkin Soup
Thick and creamy and almost fat free ! Great on a cold winter's night.
Serves 4
Ikg pumpkin (peeled weight) cuf into pieces
3 cups water
2 chicken stock cubes
1 medium onion, finely chopped
8 black peppercorns
1/4 tsp salt
1/4 tsp pepper
1/2 cup Gippsland low fat sour cream
(plus 4 fsp for garnish)
1/4 tsp nutmeg
1 tbsp cornflour
Place the water, pumpkin, stock cubes, onion, peppercorns, salt and pepper in a large saucepan.
Bring to the boil and simmer until vegetables are cooked.
Drain the pumpkin mixture (reserving the liquid).
Squeeze the excess water from the pumpkin and puree the pumpkin in a blender or food processor until smooth. Set aside.
Place 1/4 cup of the reserved pumpkin liquid in another large saucepan and briskiy stir in the cornflour until smooth. Gradually stir in the rest of the reserved pumpkin liquid. (You should have 2 3/4 CUPS left. If not, add water to make up the difference.) Keep stirring until mixture boils.
Add pureed pumpkin and nutmeg and heat through.
Just before serving add the 1/2 cup of sour cream and stir through for 5 minutes or until soup is hot enough to serve. Do not allow to boil.
Pour into serving dishes and place 1 tsp of sour cream on top of each bowl.