So as I mentioned in my last blog post, for my meal prep last week I decided to make some Pumpkin Soup for the first time as my afternoon snack! It turned out amazing! Really damn delicious and also super dooper simple (I’m talking 15 minute simple)… Brace yo’ self fellow pumpkin lovers!
I will begin by saying that this recipe does have some strong flavours so if you don’t like lemongrass or cumin for example (who even are you though), then I would encourage you to find an alternative! Try some different spices or even substitute the lemongrass for a herb like coriander or basil and it would still turn out just as creamy & satisfying! ENJOY!
800g Cooked pumpkin
1 Chicken stock cube
200g Plain Chobani
1x Lemongrass stick
1 Whole brown onion
Garlic (either in a jar or about two small cloves)
Chives/shallots to garnish
1. Fill a large pot with water and bring to the boil. Chop pumpkin into large pieces and place in the pot to steam. It is ready once you can poke a hole cleanly through a big piece and the pumpkin appears super soft!
2. Chop brown onion and lemongrass and pop into a fry-pan with desired amount of garlic and oil of choice. Cook on low heat until the onion is basically transparent.
3. Dissolve chicken stock cube by pouring boiling water over it in a large mug.
4. Once pumpkin is soft, drain the water and pop back into the pot. Add the cooked ingredients from the fry pan and the cup of chicken stock.
5. Mix all together with a hand blender (or use a magic bullet if you can fit it all in) until consistency is smooth and slowly add in cumin powder until desired taste.
6. Add in 200g of Chobani yoghurt and mix thoroughly.
7. Faceplant into pumpkin heaven.
Pre Chobani and pre pumpkin faceplant.
This recipe makes approx 5 small serves, around 2-3 if it were a main meal and served with some chicken or other protein source.