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Pumpkin soup

Pumpkin soup

0
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Three ingredient pumpkin soup! Taking the time to roast the pumpkin first adds flavour and gives the pumpkin a sweeter taste.

Ingredients

Pumpkin

750 g, roasted (see tip)

Vegetable stock cube

2 individual, gluten-free variety, to make 700ml liquid stock

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Instructions

  1. Process pumpkin with stock in a food processor until smooth.
  2. Transfer to a saucepan and stir over a medium heat until hot, adding a little water if consistency is too thick. Season with salt. Divide between four bowls. Serve with a swirl of yoghurt and a sprinkle of pepper.

Notes

TIP: This recipe is a great way to use your leftover roasted pumpkin. For 750 g roasted pumpkin, spread about 1.2 kg peeled, chopped pumpkin over a baking paper-lined baking tray or roasting tin and lightly spray with oil. Bake at 200°C for 25–30 minutes, or until tender. For extra flavour, lightly sprinkle with your favourite seasoning blend such as Moroccan, Cajun or Tuscan before baking.

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