Pumpkin, Carrot and Chocho soup

Cooking time of 1 hour – Serves 4

Nutritional Information

• 138 Kcal
• 4g Fat
• 0g Saturates
• 19g Carbohydrates
• 8g Fibre
• 3g Protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

Dietary Requirements

• Halal
• Kosher
• Gluten free
• Dairy free
• Vegetarian
• Vegan
• Lower Carb
• Pescatarian

Ingredients

• 300g pumpkin
• 2 Jamaican chocho (chayote/ chow chow)
• 6 medium carrots
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 3cm fresh ginger, chopped
• ½ pint water
• White pepper
• 1 tbsp rapeseed oil

Method

1. Peel and chop pumpkin, chocho, carrots and onion into equal sized chunks.
2. Place the vegetables in a pot with 1 tbsp rapeseed oil, garlic, ginger and white pepper.
3. Cook over a medium heat for around 10-15 minutes.
4. Add the water and simmer for around 30 minutes or until vegetables have become soft.
5. Blend with a hand blender and add some additional water if needed to reach desired consistency.