Butternut pumpkin bisque
Recipe Revamp with health coach Stephanie Douglas
Q: To say I have budget issues is an understatement. I am living from pay cheque to pay cheque and, as much as I am trying to eat healthily, it can be quite expensive. Do you have any suggestions for a healthy recipe that can make a delicious meal that will not cost the earth? - Samantha, VIC
Healthy eating can be expensive, but think of the money you will save on doctors’ bills through maintaining a healthy lifestyle. There are plenty of healthy options you can incorporate into your diet without going into debt. One of my favourite recipes is pumpkin bisque, which I discovered at a Wolfgang Puck restaurant in Las Vegas and altered to remove the cream.
Pumpkin is nutrient-rich, with tons of beta carotene, potassium and vitamins C and A, which are cancer-fighting and will keep you looking young. They are also high in fibre, which helps keep you full for longer.
Butternut Pumpkin Bisque
• 1/2 litre chicken stock
• 1 regular butternut pumpkin
• 3 medium-sized potatoes
• 2 onions
• 2 tbsp olive oil
• 2 tbsp brown sugar
• A dash of cinnamon to taste
1. Remove the skins of potatoes, onions and butternut pumpkin.
2. Cut the butternut pumpkin and three potatoes into medium-sized cubes and quarter the onions. Mix together with olive oil, brown sugar and cinnamon in a baking pan and cover with aluminium foil.
3. Bake for approximately 1.5 hours at 180 degrees Celsius. Remove the aluminium foil and bake for an additional 10 minutes to allow the pumpkin, onions and potatoes to caramelise. Add the baked contents to a pot and pour in all the chicken stock. Simmer for 10 minutes while mixing and mashing the baked contents in the pot.
4. Add everything to a blender and blend to a smooth consistency. Your soup is ready to serve!
Garnish with pumpkin seeds and Greek yoghurt. (If soup is thicker than desired, simply add more chicken stock). Enjoy!
Stephanie is an AADP certified health coach and blogger at nutritiongal.com