“My favourite pumpkin soup. Thick and creamy but low in fat. I eat this all winter long.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
  2. Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
  3. Add stock and bay leaves.
  4. Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
  5. Remove any rosemary stalks and bay leaves.
  6. Place a third of the soup in the blender with a third of the skim milk powder and puree.
  7. Pour into a large bowl.
  8. Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
  9. For Vegetarian use vegetable stock.

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