- 2kg (4 1/2 pounds) approximately of pumpkin (pumpkin has 2.8g of sugar per 100g and 6g of carbs)
- 2 Tbsp olive oil
- 4 cups home made chicken stock with bone
- 1 1/2 cups water
- salt and ground black pepper
- ½ tsp onion or garlic flakes
- 1 tsp dried tarragon leaves
- pinch of mild curry powder (optional, but tasty!)
1. Prepare pumpkin by cutting in half and removing the seeds. Brush with oil; placing onto
baking sheet in hot oven (350F); cut side facing down and bake for about 1 hour or until
done.
2. When cooked, scoop out pumpkin flesh with a spoon and place into a large cooking pot.
Add stock and water.Add garlic flakes, tarragon leaves, curry powder and seasonings,
mix well with hand held stick blender until smooth.
3. Place pot on a medium to high heat and bring to the boil. Reduce heat to very low and
simmer for about 1 hour; stirring occasionally. (Add 1/4 cup cream cheese at this point if
desired)
4. Blend once slightly cooled and re heat if required.
Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear
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