SmartPoints® value per serving
Three ingredient pumpkin soup! Taking the time to roast the pumpkin first adds flavour and gives the pumpkin a sweeter taste.
750 g, roasted (see tip)
Vegetable stock cube
2 individual, gluten-free variety, to make 700ml liquid stock
99% fat-free plain yoghurt
- Process pumpkin with stock in a food processor until smooth.
- Transfer to a saucepan and stir over medium heat until hot. Season with salt and pepper. Divide between 4 bowls. Serve with yoghurt.
TIP: This recipe is a great way to use your leftover roasted pumpkin. To roast pumpkin, spread 750g peeled, chopped pumpkin over a large baking paper-lined baking tray or over base of a large roasting pan. Bake at 200℃ for 25-30 minutes, or until tender.