Pumpkin Soup
Welcome back to another delicious lactose free recipe.  As the nights get colder the cravings for a nice warm soup increases. This soup is so delicious it is hard to stop eating it. As a person who is not normally interested in pumpkin I was skeptical at first however the end result is so delicious I just could not resist sharing it. The recipe you see is entirely lactose free, providing you use the right products of course.
Servings: 8 yield(s)
Ingredients
  • 1 kg Pumpkin
  • 500 g Sweet potato
  • 1 Large onion
  • 1 Leek
  • 1 l Vegetable Stock (litre)
  • 1/2 cup Water
  • 1/2 tsp Ground cumin
  • 1 tbsp Lactose free margarine (Brand Used - Nuttelex)
  • Lactose free cream (for serving) (Brand Used - Paul's)
Instructions
  1. The first step is to prepare the pumpkin. Scoop the seeds out using a spoon.
  2. Peel the pumpkin. It may be easier to use a sharp knife to take the skin off. Once the skin is removed cut the pumpkin into chunks and place in the slow cooker.
  3. Peel the sweet potato and cut into chunks. Place in the slow cooker as well. Add the stock and cumin to the mix.
  4. Slice and chop the onion and white section of the leek.
  5. Place in a saucepan with the margarine and cook until soft.
  6. Add the onion and leek to the slow cooker and stir.
  7. Cook on a low heat for several hours. (4 to 8)
  8. The pumpkin will start to break down.
  9. When the pumpkin and sweet potato is beautiful and soft you can use a blender or hand mixer to blend the soup into a lovely thick consistency.
  10. Serve in a nice big bowl with a drizzle of cream and some fresh bread.
  11. Enjoy.