Pumpkin, tomato, lentil and cottage cheese soup
Reduced fat oil spread
1 medium, chopped
600 g, Japanese variety, chopped
Canned diced tomatoes
400 g, (1x400g can)
100 g, (1/2 cup) red variety
3 cup(s), (750ml), or vegetable stock
Cottage cheese, reduced fat
54 g, (2x30g slices) fat trimmed, chopped
White sourdough bread
120 g, (4x30g)
½ small, mashed
- 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.
- Add cottage cheese to slightly cooled soup. Puree with a stick blender until smooth. Return soup to low heat, stirring until heated through. Season.
- 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.