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Photo of Pumpkin soup by WW

Pumpkin soup

1
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Taking the time to roast the pumpkin first adds flavour & gives the pumpkin a sweeter taste.

Ingredients

Pumpkin

1000 g, chopped and roasted

Calorie controlled cooking spray

4 spray(s)

Vegetable stock cube

2 cube(s), 700ml

Fat Free Natural Yogurt

4 tablespoon(s)

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper and spread the peeled and chopped pumpkin onto the trays. Mist with cooking spray and toss to coat. Bake for 30-35 minutes or until pumpkin is golden and tender. Remove from oven and leave to cool.
  2. Once cooled blitz the roasted pumpkin with 700ml stock, made with 2 stock cubes in a food processor until smooth.
  3. Transfer to a saucepan and stir over a medium heat until heated through. Season with salt and pepper. Divide between 4 bowls. Serve each with 1 tbsp yogurt.

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