Autumn Soup

Autumn Soup

120g (4oz) pumpkin, peeled and seeds removed

120g (4oz) carrots
120g (4oz) celeriac
1 onion
450ml (¾ pint) vegetable stock
salt and pepper

Roughly chop the pumpkin, carrot, celeriac and onion.

Place the vegetables in a saucepan, add the stock and a little salt andpepper. Bring the vegetable mixture to the boil, reduce the heat and cover the saucepan. Leave to simmer for 30-35 minutes.

Pour the vegetables and stock into a food processor or liquidiser then process for a few seconds to form a puree.

Pour the vegetable puree back into the saucepan. Cut the courgette into small cubes, add to the soup and bring to the boil. Boil for 2 minutes then pour into warm bowls and serve. 


Here's another version:

Autumn Soup

Points plan:  8 points for full recipe, 2 per serving

Core recipe

1 large onion
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp mustard powder
1/4 tsp cinnamon
1/8 tsp cayenne pepper
425g sweet potatoes
75g parsnip(s)
2 stock cubes
60 ml skimmed milk

Fry onion ginger, salt, cumin, mustard, cinnamon, black pepper and cayenne pepper for 2 minutes. Reduce heat to low cover and cook for 5 mins until tender. Add squash, potato, parsnip and 2 pints stock. Bring to the boil, reduce heat and simmer partly covered until tender. Puree. Return to pot stir in milk and warm through