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Photo of Easy leek, carrot and pumpkin soup by WW

Easy leek, carrot and pumpkin soup

2 - 3
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
This delicious winter soup is veggie-packed and will keep you feeling satisfied.

Ingredients

Olive oil

1 tbs

Leek(s)

2 whole, small

Ground ginger

1 tsp

Ground cumin

1 tsp

Butternut pumpkin

500 g, chopped

Carrot(s)

2 medium, chopped

Chicken stock

4 cup(s), (1L)

99% fat-free plain Greek yoghurt

⅓ cup(s), (80g)

Fresh chives

1 tbs, chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 3–4 minutes or until softened. Add ginger and cumin and cook, stirring, for 30 seconds or until fragrant.
  2. Add pumpkin, carrot and stock and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until vegetables are tender.
  3. Using a stick blender or food processor, process soup until smooth. Season with salt and freshly ground black pepper. Serve topped with yoghurt and chives.

Notes

SERVING SUGGESTION: Cheesy rye. Toast 4 x 40g slices dark rye bread and top with 100g Bega Country Light Grated Tasty Cheese 50% Less Fat. Grill until melted and golden. Cut in half to serve.

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