By Umar Nsubuga
Pumpkin soup is delicious, especially when prepared well. Along with its culinary virtues, the soup offers considerable nutritional value.
Like other soups, pumpkin soup can be filling without impacting too heavily on the day’s energy intake.
John Segujja, a chef says making pumpkin soup is rewarding and easy.
“Peel a pumpkin and cut it into cubes. Chop two large onions, three leek stems and two carrots. Fry the onions, and add leek, carrots and the pumpkin. Fry for about 10 minutes,” Segujja explains.
“Add stock or water and bring to the boil for about 30 minutes or till tender (soft). Drain liquid from contents, then puree using a blender or food mixer. Put back the liquid into the puree (mixture) and season with salt, white pepper, fresh cream or milk. Add a half teaspoonful of sugar and simmer for five minutes. You can then serve it with bread,” he explains.
Anyone who calls this soup exotic would be far off the mark, but there is great pleasure in eating it, especially with bread.
Segujja says the soup is low in cholesterol, nutritious and tasty.
Pumpkin contains a variety of vitamins and minerals. It is rich in vitamin A and is an excellent source of fibre.
