Pumpkin soup

Published 10 October, 2016

This soup has a delicious and complex taste, that's perfect for Halloween. It will perk up sleepy cold-weather taste buds!

Prep time:12 mins Cook time: 26mins Serve:6 Difficulty: Easy SmartPoints: 4 per serving

4 sprays Calorie controlled cooking spray
1 medium Onions, coarsely chopped
375g Pumpkin, or butternut squash, cut into chunks
850ml Fresh Vegetable Stock
400g Cannellini Beans, cooked, drained and rinsed
1⁄4 teaspoons Oregano, Dried
1⁄8 teaspoons Salt, or to taste
1⁄8 teaspoons Black pepper
6 tablespoons Parmesan Cheese, grated


NB: Vegetarians should use vegetarian parmesan


  1. Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
  2.  Stir in pumpkin, stock, beans and oregano; simmer 15-20 minutes.
  3. In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
  4. To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese.