Pumpkin Soup with Ginger

Pumpkin Soup with Ginger 

No Count

Points per recipe 2½ (original points)

Per Serving 1/2

Serves 6

If you use spray oil instead of the veg oil this soup counts as 0 points and also no count

1 Tablespoon vegetable oil (2½pts if used on no count)

1 chopped onion

600grm (1lb  5oz) pumpkin, peeled, de-seeded and chopped into small chunks

2 Carrots peeled and lsiced

1 teaspoon ground ginger

1/2 teaspoon chilli powder

1.2 litres (2 pints) vegetable stock

1 tablespoon tomato puree

1 tablespoon fresh parsely

salt and black pepper

Heat oil if using or spray a large saucepan with spray oil and gently cook the onion for 5 minutes.

Add pumpkin, carrots, ginger and chilli and stir.  Cook for 5 more minutes.

Add the stock and puree to pan and bring to boil.  Cover and simmer for 20 minutes or until veg is soft.

Transfer to liquidiser and process until smoot.

Return to pan, reheat and check seasoning, sprinkle with parsley.

Freezing recommended.