Tag: pumpkin soup

Lasagne recipes

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  4. We know you all love chicken as well as lasagne, so why not have both? Chopped chicken makes a great lasagne filling, especially when mixed with sweetcorn and leeks. Use…

Your favourite lasagne recipes

Got friends over? Need to feed the family? Want tasty comfort food? Choose a lasagne recipe every time! We’ve got classic beef lasagne recipes, turkey lasagne recipes and tasty vegetarian lasagne recipes. Whether you spell it lasagne or lasagna – these recipes are perfect for you

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  • A robust, chunky, filling lasagne that’s perfect for a winter’s day. Serve with a light sald and you’ll be well on yo…

  • Vegetarian food isn’t just for vegetarians and this tasty lasagne is bound to appeal to even your most meat obsessed …

  • The best thing about lasagne is the bubbling, golden cheesy topping – and this vegetarian lasagne is so easy and quick.

  • This quick and easy veggie lasagne has been created by celeb chef James Martin to celebrate National Vegetarian Week.

  • Think lasagne takes too long to make? This easy recipe takes just 15 mins to prepare and about half an hour in the oven.

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  • Love lasagne but want to try something different? This version with turkey mince is super-tasty – and it works out a …

  • Layers of filling Mediterranean vegetables complemented by a rich, smooth sauce

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  • Packed with veg like peppers, courgettes and tomatoes, this vegetarian lasagne with soya mince is healthy and tasty.

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30 healthy homemade soup recipes

We have so many soup recipes here at goodtoknow that sometimes it’s hard to decide which is our favourite. From classic tomato to tangy pumpkin soup, we’ve got plenty of quick and simple recipes to choose from.

If you’re trying to be healthy, soup is the perfect lunch or dinner option. Low in fat and low in calories, our collection of the best healthy homemade soup recipes is great if you’re watching your weight. They’re so delicious and packed full of flavour that you won’t feel like you’re missing out on any of your favourites.

They’re also great if you want to sneak some extra veggies into your kids’ diets, especially the more hearty soups like our chunky root veg soup, minestrone soup or our Moroccan fish soup. They’ll love the flavours and find fun in dipping bread into the bowl – delicious!

We’ve rounded up our top 30 homemade soup recipes and popped them all in the one place just for you. Our soups are cheap, easy and great for using up your leftovers. These healthy soups are brilliant for cold nights, tight budgets – and bulging waistlines! From classic chicken soup to Oriental-style broths, it’s time to get blending.

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Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.


The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends. 

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup.  To make the bowls, I followed this method[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.




Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings:  5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)


Ingredients:


  • 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
  • 1 tbsp butter (olive oil for dairy-free)
  • 3/4 cup shallots, diced
  • 3 cloves garlic, chopped
  • 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
  • 1 tbsp fresh sage, plus more for garnish
  • salt and fresh pepper to taste
  • reduced fat sour cream for garnish, (optional)





Directions:





Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.


When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.


Blend in a blender or immersion blender and blend the soup until smooth.





(Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

References

  1. ^ this method (www.thegraphicweekly.com)

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