Pumpkin soup
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Taking the time to roast the pumpkin first adds flavour & gives the pumpkin a sweeter taste.
Ingredients
Pumpkin
1000 g, chopped and roasted
Calorie controlled cooking spray
4 spray(s)
Vegetable stock cube
2 cube(s), 700ml
Fat Free Natural Yogurt
4 tablespoon(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper and spread the peeled and chopped pumpkin onto the trays. Mist with cooking spray and toss to coat. Bake for 30-35 minutes or until pumpkin is golden and tender. Remove from oven and leave to cool.
2
Once cooled blitz the roasted pumpkin with 700ml stock, made with 2 stock cubes in a food processor until smooth.
3
Transfer to a saucepan and stir over a medium heat until heated through. Season with salt and pepper. Divide between 4 bowls. Serve each with 1 tbsp yogurt.
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