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Dineamic Honey pumpkin soup

As part of the AFL Players’ TeamUp 20 Day Challenge we’ve asked former player and founder of Dineamic Jason Johnson to provide a few recipes to help ensure you are eating healthy while getting active over the 20 days.

An old classic with a twist – the honey in this recipe gives it a bit of extra sweetness and brings out the pumpkin’s natural flavour. All Dineamic meals are healthy and easy to cook, but it’s hard to think of one much easier than this one. Best of all, it’s something you can eat at any time, whether it be as a snack throughout the day, an entrée, or for lunch or dinner.

Ingredients (serves 6)

1 butternut pumpkin (about l kg), peeled, diced

2 onions, chopped

1 carrot

3 sticks of celery

Olive oil 30 ml

Garlic 1 teaspoon

3½ cups chicken stock

3 teaspoons honey

½ cup evaporated milk light

1 tblsp chopped chives

Method

Heat large pan add oil add onion and sauté for 3 – 4 minutes add garlic & pumpkin cook over medium – high heat for approximately 2 minutes.

Cover ingredients with stock & simmer for 15 min until pumpkin is soft, add honey, milk and puree with blender or processor.  Serving suggestions serve with good quality sourdough and sprinkle with chives.

About Dineamic

Dineamic Food is made by chefs – not machines – using nothing but the freshest ingredients.

Born out of a shared vision between a chef and a professional footballer working with Australia’s leading sports dietitian, Dineamic Food exists because people can eat real food that is nutritious, delicious, and fast.

For more information about Dineamic, visit http://www.dineamic.com.au/