Spicy pumpkin soup A warming twist on an old favourite. Why not make a pot of pumpkin soup and freeze the leftovers for a healthy fast food option for one of those cold tired winter nights. Soup Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 5 Minutes PrepTo cook: 20 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1457kJProtein: 12.7gFat (total) : 4.5g- Saturated Fat: 0.7gCarbohydrate (total): 58.1gFibre: 10.6gSodium: 431mg Ingredients 1 teaspoon canola oil 1 onion, chopped 3 clove garlic. chopped 1 tablespoons ground cumin 2 tablespoons curry powder 3 cups pumpkin, peeled and chopped into 2cm cubes 1 small sweet potatoes, peeled and chopped into 2cm cubes 2 medium potatoes, peeled and chopped into 2cm cubes 1 apple, peeled, cored and quartered 1 reduced-salt vegetable stock cube (or 1 teaspoon powder) 1 litre water 4 tablespoons low-fat natural or Greek yoghurt, to serve 4 slices of wholemeal or multigrain bread, to serve Method Heat oil in a large pot and fry onion, garlic, cumin and curry powder for 2 minutes. Add the rest of the ingredients and simmer for 10 minutes or until the vegetables are just soft. Use a stick blender, normal blender or food processor to blitz the soup till smooth. Add more water if you prefer a runnier soup. Serve with a slice of toast and a spoonful of yoghurt.
