As the weather gets colder, soups are inching higher on my list of things I want to eat. This guy turned up in my inbox recently as one of the most popular recipes on Taste, so I made some really minor substitutions (sweet potato for potato, low fat dairy), and unsurprisingly, it was absolutely brilliant.
If you’re watching your calories really closely, you can cut one or both of the creams. It’s pretty good with them, though!
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 small sweet potato, peeled, diced
- 1L chicken or vegetable stock
- 1/2 cup (125ml) low fat cream
- low fat sour cream
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
- Serve with finely chopped shallots and a dollop of low fat sour cream.