Photo of Pumpkin soup by WW

Pumpkin soup

0
0
0
SmartPoints® value per serving
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 yoghurt

1 tbs

Instructions

  1. Process pumpkin with stock in a food processor until smooth.
  2. Transfer to a saucepan and stir over medium heat until hot. Season with salt and pepper. Divide between 4 bowls. Serve with yoghurt.

Notes

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.