Straight to the Bar

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Pumpkin Soup
Posted By Scott Bird
Filed In : Diet and Nutrition

Another great winter warmer.


2 butternut squash
2 onions
apple sauce
chicken stock
apple liqeur
water
fennel seeds
pumpkin seeds
root ginger
50g butter
Pre-heat oven to 200C.
Cut squash into large chunks, removing seeds (keep these). Roast for about 20mins at 200C.
Slice onions and ginger. Fry in a little butter until soft. Add peeled roast pumpkin and remaining ingredients. Bring to the boil, cover and simmer for around 30 mins. Blend a little – keep texture.
NB : the pumpkin seeds removed at the beginning can be dried for use in future soups. To do this, wash well and roast in oven for 4-5 hours at around 50C.

Incidentally, if this has got you thinking about your own diet, you might like to swing by Examine.com. Fantastic site.

Over to you. Drop us a line on Twitter ( @scottbird ), or add a comment below.

Cheers.

 

NB : if you love talking about strength-training as much as I do, you might also like to check out the weekly newsletter (there's also a daily version available). A regular dose of fitness-focussed discussions, absolutely free.

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Written By Scott Bird
Scott is a long-time fitness enthusiast (Jan 2004!), writer and photographer living in Sydney, Australia. If you share the passion for spending a bit of time under a bar, welcome. Love hearing how everyone else trains. You can connect via Twitter, Facebook and the various networks listed in the sidebar.
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