So you may have heard – fish is super healthy. Not everybody is a fan of fish, though (my husband among them). The white fish, pan fried recipe I’m going to share with you now is simple, healthy and tasty enough that even my fish-shunning husband is grateful for it!
Most white fish in your local market will be able to be cooked using this method, but the fish I’m using in these pictures is a pacific cod. I sometimes use halibut.
I like eating this with a salad, or salad and chips.
First get a big soup pot out. Then a chopping board. Now get your sleeves rolled up, it’s time for some knife work!
Remove the skin and insides from the pumpkin and then chop the remaining flesh of the gourd into small cubes (roughly a couple of inches each)
Chop up your parsnip into small cubes
Add the chopped pumpkin and chopped parsnip to the pot along with 6 cups of your chicken broth
Put the lid on your pot and then turn the heat up to medium and let them cook for between 20 and 30 minutes. We’re waiting for the pumpkins to be soft enough that you can stab them easily with a fork – so start running this test every few minutes once they’ve been simmering for the first 20 minutes
Get that blender out. It’s time to speed things up!
Using a ladle transfer the pumpkin and parsnip from the bowl that they’ve been cooking in inside the chicken broth
Then ladle out four cups of the chicken broth. We’ll use the rest as we need it to make the soup more runny if required after blending. So keep that as backup – it’s not wasted
Blend until smooth
Once well blended add the butter and the milk, then blend for about 10 seconds more
Dependent on your taste for the thickness of a creamed soup add more of the leftover chicken broth that’s still in your pot
And that’s it. You just made fresh Pumpkin Cream Soup! Garnish with something green or maybe sprinkle some of those toasted sunflower seeds on the top for a little bit of garnish and watch people fall in love their spoons.
Serving Size 1
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 8g13%
- Cholesterol 5mg2%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Protein 8g16%
- Vitamin A 8%
- Vitamin C 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
First get a big soup pot out. Then a chopping board. Now get your sleeves rolled up, it’s time for some knife work!
Remove the skin and insides from the pumpkin and then chop the remaining flesh of the gourd into small cubes (roughly a couple of inches each)
Chop up your parsnip into small cubes
Add the chopped pumpkin and chopped parsnip to the pot along with 6 cups of your chicken broth
Put the lid on your pot and then turn the heat up to medium and let them cook for between 20 and 30 minutes. We’re waiting for the pumpkins to be soft enough that you can stab them easily with a fork – so start running this test every few minutes once they’ve been simmering for the first 20 minutes
Get that blender out. It’s time to speed things up!
Using a ladle transfer the pumpkin and parsnip from the bowl that they’ve been cooking in inside the chicken broth
Then ladle out four cups of the chicken broth. We’ll use the rest as we need it to make the soup more runny if required after blending. So keep that as backup – it’s not wasted
Blend until smooth
Once well blended add the butter and the milk, then blend for about 10 seconds more
Dependent on your taste for the thickness of a creamed soup add more of the leftover chicken broth that’s still in your pot
And that’s it. You just made fresh Pumpkin Cream Soup! Garnish with something green or maybe sprinkle some of those toasted sunflower seeds on the top for a little bit of garnish and watch people fall in love their spoons.