How to Cook Appetizing Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie

Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie. Remember to stir so it doesn't stick and burn to the bottom of the pan. Puree the soup with a stick blender and stir through the Elmlea. Season to taste with salt and plenty of black pepper.

See great recipes for Pumpkin Soup – low calorie, super-easy too! Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie. It's super tasty, ultra easy, and there's no weird ingredients in it. You can have Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie using 5 ingredients and 1 steps. Here is how you cook it.

Ingredients of Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie

  1. It’s 1 kg of Pumpkin peeled, deseeded and chopped into 2cm chunks.
  2. Prepare 100 g of white onion.
  3. You need 700 ml of veg stock made with 2 stock cubes.
  4. You need 5 ml of Veg oil.
  5. Prepare 150 ml of Elmlea single light.

Neutral flavour that's easily disguise-able with seasonings. This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy texture. Enjoy this easy homemade cream of broccoli soup as a comforting appetizer or pair it with a sandwich or salad for lunch or dinner.

Easy Peasy Creamy Pumpkin Soup Ultra Low Calorie step by step

  1. Heat the oil in a saucepan and fry the onions for 5 mins over medium heat until soft but not coloured. Add the pumpkin to the pan and cook for 10 mins. Remember to stir so it doesn’t stick and burn to the bottom of the pan. Add the stock, cover and bring to the boil and simmer for 10 mins until the pumpkin is nice and soft. Puree the soup with a stick blender and stir through the Elmlea. Season to taste with salt and plenty of black pepper. Serve with a swirl of Elmlea.

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