PersonalPoints™ 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 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.
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.