Pumpkin and Parmesan Soup
Author: 
Serves: 3 servings
 
If you're able to find fresh sage, lightly fry the leaves in butter till the edges go brown, and sprinkle over the soup for a crunchy, tasty topping. 2
Ingredients
  • 700 - 800g Pumpkin or Butternut Squash, cut into cubes
  • 20 - 50g Parmesan Cheese
  • 1 Chicken or Veggie Stock Cube
  • 250g Water
  • 1 Teaspoon Sage
  • 1 Teaspoon Garlic Granules (or 1 Fresh Clove of Garlic, crushed and sauteed)
  • ½ Teaspoon Salt
  • Pepper to Taste
Instructions
  1. Add everything except the pepper to the Thermomix Bowl
  2. Put the MC in place, and hold it down while you liquidise - 30 seconds/ speed 10
  3. Turn the heat up to Varoma/15 mins/speed 3. Keep the MC in.
  4. When it's done, serve and top with pepper.
Nutrition Information
Calories: 419 Fat: 16 Carbohydrates: 55 Sugar: 19 Sodium: 3568 Protein: 26
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2016/10/03/pumpkin-soup/