Pumpkin Soup

Pumpkin Soup

Serves 6

Points per serving ½

1 tbsp oil

1 onion chopped

600g pumpkin, peeled, with seeds removed

2 carrots, peeled and sliced

1 tsp ground ginger

½ tsp chilli powder

1.2 litres veg stock

1 tbsp tomato puree

salt & pepper

Heat the oil and gently cook the onion for 5 mins.

Add the other veg and spices and cook for 5 more minutes.

Pour in the stock and tomato puree and bring to the boil.  Cover and simmer for 20 mins or until the veg are soft. Blend or liquidise the soup.  Season & reheat, then serve.

PUMPKIN SOUP

No Count recipe

Cooking Time 1 hour Serves 4 Cal per serving 66 Fat per serving 1.7g

*few sprays one-cal oil
*2 celery sticks, chopped
*1 onion, chopped
*450g (1lb) pumpkin, diced
*1tbsp Jamaican Jerk seasoning
*850ml (1.5 pints) hot veg stock
*2 tbsp tomato puree
50g (2ozs) wafer thin ham

1 Add a few sprays of oil to a large saucepan and fry the celery and onion. When softened add the pumpkin and Jamaican jerk seasoning.
2 Pour in the stock and add the tomato puree and simmer for 45 minutes.
3 flash the ham under a grill for a few moments. Divide soup into four bowls and garnish with a little ham on each.