Taking the time to roast the pumpkin first adds flavour & gives the pumpkin a sweeter taste.
1000 g, chopped and roasted
Calorie controlled cooking spray
Vegetable stock cube
2 cube(s), 700ml
Fat Free Natural Yogurt
- 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.
- Once cooled blitz the roasted pumpkin with 700ml stock, made with 2 stock cubes in a food processor until smooth.
- 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.