Pumpkin and rosemary soup
A smooth fragrant soup, low in potassium - but remember to include it in your daily fluid allowance.
Chef
Ingredients
200g pumpkin, peeled and chopped
2 large carrots (200g), peeled and chopped
2 teaspoons olive oil
1 small onion, peeled and chopped
1 sprig of rosemary
A pinch of ground black pepper
1.2 litres zero salt vegetable stock
Croutons
2 slices granary bread, cubed
To serve
4 slices granary bread (1 slice per person)
20g soured cream
Method
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Step 1
Pre heat the oven to 180°C / 160°C fan / gas mark 4. Boil the pumpkin and carrot cubes in unsalted water until soft, then drain. Heat the oil in a large pan and add the chopped onion and the rosemary, stirring occasionally until the onion is soft. Stir in the ground pepper.
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Step 2
Add the drained pumpkin and carrots plus the stock to the onion pan. Bring the soup to the boil. Turn down the heat and simmer for a few minutes.
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Step 3
To cook the croutons, place the cubed bread onto a baking tray and bake until crispy (about 10 minutes).
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Step 4
Remove the sprig of rosemary from the soup and liquidise using a blender. Serve the soup hot, with soured cream poured over into a spider’s web design, with croutons on the side and a slice of bread.
Food facts
The bread and the croutons are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Despite the use of some high potassium ingredients, such as pumpkin and carrots, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.
This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the granary bread and sour cream, therefore if you have been prescribed a phosphate binder you should take as directed.
This recipe is low in protein, therefore suitable for those advised to eat less protein.
Use gluten-free stock and bread.
Use a dairy-free soured cream alternative.
Always use a zero salt stock to keep the recipe low in salt content.
This soup can be stored in fridge for three days or can also be frozen in portions for up to three months. Ensure that it's heated sufficiently after defrosting thoroughly.
If you have been advised to follow a fluid restriction, then the fluid within this soup should be included in your fluid allowance. Frozen peeled and cubed pumpkin, which is available in most supermarkets, can be used instead of fresh pumpkin.