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Sweet pumpkin soup
Nb persons: 1
Yield: 394 cals
Preparation time:
Total time:
Source: Hairy Bikers
| 1 tsp | Olive oil |
| 1 small | Onion, diced |
| ½ tsp | curry powder |
| 160 g | Butternut squash, peeled and roughly chopped |
| 4.6 oz | Sweet potato, peeled and roughly chopped |
| 250 ml | Vegetable stock |
| 1 tsp | Honey |
| 1 pinch | Black pepper |
| 15 sprigs | fresh Parsley |
| 1 slice | Multigrain bread, toasted |
| 1 tsp | Low fat spread |
1. Heat a saucepan with the oil and cook the onion until softened.
2. Stir through the curry power, pumpkin, sweet potato and stock. Bring to a gentle boil and cook for 3 minutes. Reduce heat and simmer for 15 minutes or until pumpkin and sweet potato are tender.
3. Remove soup from the heat and set aside to cool a little. Transfer mixture to a food processor or blender and process until smooth. Return mixture to the saucepan and heat over medium heat until hot.
4. Serve in a soup bowl sprinkled with pepper, parsley and the toast.
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