This classic recipes is full of goodness and taste – it’s an essential winter meal.
800g pumpkin (or firm orange squash) peeled
1 tbsp vegetable oil
1 large onion chopped
3 cups chicken or vegetable stock (use less if you want a thicker soup)
1/2 tbsp garlic
1/2 tbsp coriander
1 tsp chilli powder (optional)
Pepper to taste
Plain yoghurt to serve
1) Cook onion in oil until golden. Add pumpkin cut into small chunks (1.5 – 2cm) and chicken or vegetable stock.
2) Cook until pumpkin is tender about 20 minutes. Add herbs.
3) Cook for another 5 minutes then puree with a food wand or in small batches in a vitamizer or food processor.
4) Return to heat.
5) Serve with garnish of low fat yoghurt or croutons if desired.