Freezer Soup (Pumpkin and Coconut)
Keeping soup in the freezer, stored in single-serve containers is a very smart move indeed. This pumpkin and coconut soup freezes really well and it’s filling enough to satisfy you, but light enough to enjoy during any season. Super low in calories, so you can add a piece of buttered toast and not ruin your diet (well, that’s my logic anyway!).
Serves: 6
Container: you will need 6 airtight, freezer-safe containers
Time: approximately 45 minutes
Nutritional info per serving:
- Calories: 105
- Fat: 4 grams
- Protein: 5 grams
- Carbs: 16 grams
Ingredients:
- 6 cups cubed pumpkin (skin removed, about 1 medium-sized pumpkin)
- 1 onion, finely chopped
- 2 carrots, cut into chunks
- 3 cups (24fl oz.) chicken stock
- Salt and pepper, to taste
- 1 cup (8fl oz.) coconut milk
Method:
- Place the pumpkin, onion, carrots, stock, salt and pepper into a pot and bring to the boil, reduce to a simmer and simmer covered for about 25 minutes or until the veggies are soft.
- Using a hand-held stick blender, blend until smooth.
- Stir the coconut milk into the soup, taste, and add more salt and pepper if needed.
- Allow it to cool slightly before pouring into your 6 containers, covering, then packing away into the freezer!
- Remember to label the containers with masking tape and a sharpie so you can keep track of when the soup was made.
- Simply take out of the freezer the morning of the day you want to have the soup for dinner, and leave to thaw on the kitchen bench.
- Throw it into a pot or place into the microwave in a bowl to heat.
