Healthy Recipes Soup Recipes Weight Watchers Recipes

Pumpkin soup

By admin February 13, 2025

Pumpkin soup

Ingredients

Pumpkin

750 g, roasted (see tip)

Vegetable stock cube

2 individual, gluten-free variety, to make 700ml liquid stock

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs

Instructions

Process pumpkin with stock in a food processor until smooth.
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.

0 Point

Notes

For 750 g roasted pumpkin, spread about 1.2 kg peeled, chopped pumpkin over a baking paper-lined baking tray or roasting tin and lightly spray with oil. Bake at 200°C for 25–30 minutes, or until tender. For extra flavour, lightly sprinkle with your favourite seasoning blend such as Moroccan, Cajun or Tuscan before baking.

Total Time 10 min Prep 5 min Cook 5 min Serves4