Pumpkin soup
0
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Warm up this winter season with a delicious and easy pumpkin soup made with just three ingredients! By roasting the pumpkin first, you'll add a depth of flavour and a hint of sweetness to this comforting dish. Simply blend the roasted pumpkin with vegetable stock to create a smooth and creamy consistency. Heat it up in a saucepan, season with salt to taste and you're ready to serve. Top it off with a dollop of plain, unsweetened yoghurt and a sprinkle of pepper for an extra touch of creaminess and flavour. This recipe is a great way to use up leftover roasted pumpkin and is perfect for a quick and easy meal.
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.
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