Photo of Pumpkin, tomato, lentil and cottage cheese soup by WW

Pumpkin, tomato, lentil and cottage cheese soup

7
5
5
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Reduced fat oil spread

3 tsp

Brown onion

1 medium, chopped

Pumpkin

600 g, Japanese variety, chopped

Canned diced tomatoes

400 g, (1x400g can)

Dry lentils

100 g, (1/2 cup) red variety

Chicken stock

3 cup(s), (750ml), or vegetable stock

Cottage cheese, reduced fat

100 g

Shortcut bacon

54 g, (2x30g slices) fat trimmed, chopped

Sourdough bread

120 g, (4x30g)

Avocado

½ small, mashed

Instructions

  1. Heat spread in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes.Add pumpkin, tomatoes, lentils and stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes.
  2. Add cottage cheese to slightly cooled soup. Puree with a stick blender until smooth. Return soup to low heat, stirring until heated through. Season.
  3. Meanwhile, cook bacon in a small non-stick frying pan over medium heat for 3–4 minutes or until crisp. Toast bread, spread with avocado, then sprinkle with bacon. Serve with soup.