RECIPE OF THE MONTH

Pumpkin Soup

Ingredients 

Pumpkin 1000 g Chop it and roast in an oven

2 Vegetable stock cubes (700 ml)

4 tbsp Fat free yogurt

Oil for cooking or calorie controlled cooking spray

Method

To roast the pumpkin in the oven

Preheat the oven to 200 deg C

Line a baking tray with baking paper and add the pumpkin into the tray. Add some oil or cooking spray and mix it well. Bake it for 35 mins or until the pumpkin is tender and golden in colour. Remove it from the over and allow to cool.

Take 700 ml of vegetable stock and add the cooled roasted pumpkin. Put this in a blender to blitz.

Now pour the blitz pumpkin to a saucepan and stir well over a medium flame. Add salt and pepper and its ready to eat!

This serves around 4 people. You can add 1 tbsp of fat free yogurt to each bowl.

Enjoy!