Pumpkin soup
0
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Three ingredient pumpkin soup! Taking the time to roast the pumpkin first adds flavour and gives the pumpkin a sweeter taste.
Ingredients
Pumpkin
750 g, roasted (see tip)
Vegetable stock cube
2 individual, gluten-free variety, to make 700ml liquid stock
99% fat-free plain yoghurt
1 tbs
Instructions
1
Process pumpkin with stock in a food processor until smooth.
2
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.
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