Tuesday, 6 November 2012

Pumpkin, ginger and cheese soup

This soup is very heavy on dairy as it contains cream and cheese. Strict paleo dieters don't eat dairy at all but a moderate primal approach does allow dairy. It's very individual as to how you do on dairy, I seem to be fine with it but do choose to eat it in moderation. Other people find it causes them stomach problems or inhibits weight loss if they are aiming to lose some weight. On the plus side this soup is very filling as it contains a lot of fat and so it will keep you going throughout the afternoon if you have it for lunch. Many people (including me!)  find a bowl of vegetable based soup not enough to sustain them for several hours and so will find themselves snacking during the afternoon. This soup should be eaten alone, definitely not one to have with any bread or other carbohydrate based foods.

You will need:

1 large white onion, peeled and sliced
1 large leek, rinsed and thinly sliced
2 garlic cloves, peeled and chopped (or crushed)
3cm piece ginger, peeled and chopped
25g butter
25g coconut oil
1/2 tsp turmeric
600g pumpkin (or butternut squash) peeled, deseeded and roughly chopped
600 ml sugar free vegetable stock
200ml double cream
Salt and freshly ground black pepper
Freshly grated nutmeg to taste
60g coarsley grated strong cheese


Saute the onion, leek, garlic and ginger in the butter and coconut oil over a low heat with the lid on, stirring occasionally, until everything is soft and wilted.

Add the turmeric, pumpkin or squash and half the stock and cook over a low heat with the lid on until the pumpkin or squash is cooked, approximately 30 mins.

When cooked mash it with a potato masher, it doesn't need to be smooth.

Add the remaining stock, the cream and plenty of coarsley ground pepper. Bring to the boil, then reduce to a simmer with the lid on and cook for 15 minutes.

Season with salt and add nutmeg to taste. Stir in the cheese and ladle into hot soup bowls.

If you want to freeze some or all of this soup don't add the cream or cheese before freezing. Once it is defrosted add the cream and bring to the boil and simmer for 15 minutes, then add the cheese and serve. 

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