Spiced Celery Carrot Pumpkin Soup (for Dukan Diet PV Cruise)
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  1. 1 cup + 5 cups chicken stock (fat removed)
  2. 1 small onion (chopped)
  3. 2 carrots (chopped)
  4. 3 stalks celery (chopped)
  5. 4 cups cooked pumpkin flesh*
  6. 1 tbsp finely chopped ginger
  7. 1 tsp pumpkin pie spice
  8. sea salt & ground black pepper (to taste)
  1. Pour 1 cup of chicken stock into a large non-stick frying pan, then add in the chopped onion and carrot.
  2. Cook over medium heat and stir occasionally until chicken stock has evaporated and the vegetables lightly stick to the pan.
  3. Add in the remaining 5 cups of stock and bring to the boil.
  4. Add in chopped celery, cooked pumpkin, ginger and pumpkin pie spice.
  5. Bring to the boil again, then reduce to a simmer, cover and cook for about 20 minutes, or until all vegetables are tender.
  6. Puree the soup using a hand blender, then season well with salt and black pepper.
  7. Serve hot.
Ingredients and directions for cooked pumpkin flesh
  1. 1 sugar pie pumpkin (halved & seeded)
  2. Preheat oven to 375°F/190°C.
  3. Fill a baking dish (9” x 13”) with water (about 1/4”or 6 mm).
  4. Place the halved pumpkin flesh-side down and bake for 1 to 1 1/2 hours (depend on size). It is done when you can easily prick it with a fork.
  5. Scoop out the cooked pumpkin flesh, yields about 4 cups.
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