Anne McCullagh Rennie

'Inspiring, uplifting, internationally best-selling author'

 

July  -  Cream of Pumpkin Soup                                    Read about Pain-Free Living

Soups are a meal in themselves.  A bowl of piping hot, homemade soup warms and satisfies you in winter, and iced soup or cool vegetable broth is nourishing and refreshing during hot weather. I like my soups very thick - almost the consistency of porridge and served with fresh home made Herb Bread(see recipe), Melba Toast (see recipe) or croutons (‘chumpers’ as they are called in my family).  The soups in this chapter can be diluted to suite your tastes by adding more or less vegetable stock, soy milk or water.   

Enjoy a delicious, simple meal, knowing you are chasing away pain and stiffness and filling your body with goodness!

Suitable both for osteoarthritis and rheumatoid arthritis sufferers.

Reviews

 Reader's comments

FAQs

 

Cream of Pumpkin Soup    

Serves 4-6

2 teaspoons milk-free margarine
1 onion, roughly chopped
1 stick celery, roughly chopped
500g pumpkin, washed with seeds and soft pulp removed
1¾ cups of water
1 tablespoon finely chopped parsley
1 teaspoon finely chopped marjoram
1½ cups soy milk OR rice milk

 In a large saucepan, heat margarine and fry onion until transparent. add celery and cook a further 2-3 mins. Remove from heat and put to one side.
Cut pumpkin into medium sized chunks, leaving skin on and steam in a saucepan of water (pumpkin is much easier to cook with the skin on, plus all the nutrients under the skin are retained). When pumpkin is just soft, remove from heat and drain water into food processor or blender. Cut away skin from pumpkin and discard.
Place pumpkin, onion and celery mixture, parsley, marjoram and soy or rice milk in food processor or blender and blend until smooth. Alternatively, mash soup mixture with a potato masher or press though a sieve. Return soup to the saucepan and bring to the boil.

Serve hot with fresh, crusty, home-made bread.