Prawn and Pumpkin Soup: The Dietitian’s Favourite

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This was my quick and easy dinner last night. I have enough for left overs too…So nutritious and delectable.

Ingredients

  • 3/4 large pumpkin
  • 1 potato
  • 1 onion
  • 4 cups of chicken stock
  • 5 gloves of garlic
  • 3 tsps chilli chopped
  • 2tbs Dijon mustard
  • Drizzle of olive oil
  • 1 tsp pepper
  • Prawns
  • Handful of parmesan cheese

Method

  1. Preheat oven to 200 deg C. Cut pumpkin, potato and onion into medium sized pieces.
  2. Place pumpkin, potato and drizzle of olive oil onto oven trays in the oven and cook for about 40 mins or until done.
  3. Cook prawns in a small fry pan with drizzle of olive oil until cooked. Put aside.
  4. Add stock, garlic, chilli, Dijon mustard,  pepper, cooked pumpkin, potato and onion into a soup pot.
  5. Mix with bar mixer until desired texture is achieved.
  6. Transfer into bowl, add prawn and parmesan cheese.
  7. Enjoy this delectable dietetics moment!

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