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pumpkin and ginger soup Dinner,

  • Prep time : 30 minutes
  • Cooking time : 20 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • 97.6
  • 5.3
  • 15
  • 11.3
  • 1.3
  • 0.3
  • 3.2
  • 386
  • 1 teaspoon unsaturated margarine (10g)
  • 1 tablespoon water (20mL)
  • 1⁄2 medium finely chopped onion (50g)
  • 1 teaspoon finely chopped fresh ginger or
  • 1⁄4 teaspoon dried ginger
  • 1 tablespoon wholemeal flour (10g)
  • 2 cup pureed cooked pumpkin (600g raw)
  • 2 cup chicken stock (500mL)
  • 2 cup non-fat milk (500mL)
  • Salt to taste
  • Melt margarine and water in a saucepan.
  • Add onion, ginger and sauté until transparent.
  • Stir in flour.
  • Add pumpkin and cook for 5 minutes.
  • Gradually add chicken stock and milk.
  • Gently simmer for 5 minutes.
  • Rub through a sieve or puree in a blender.
  • Serve hot garnished with spring onion or chopped parsley.

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Optifast® VLCD™ is a food for special medical purposes and must be used under the supervision of a health care professional.