Ingredients
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1 Onion
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1.2kg Pumpkin
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Frylight
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1 Tablespoon Ground Cumin
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Salt
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Ground Black Pepper
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750ml Vegetable Stock
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2 Tablespoons Coriander
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4 Tablespoons Fat Free Natural Yogurt
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Paprika
Directions
Steps
|
1
Done
|
Spray non-stick saucepan with the Frylight & place over a medium heat. |
|
2
Done
|
Add the chopped onion to the pan and fry gently for 3-4 minutes until softened but no browned. |
|
3
Done
|
Add the pumpkin and ground cumin and lightly fry for 2-3 minutes. |
|
4
Done
|
Season well, add the stock and bring to the boil, then cover, lower the heat and simmer gently for 20-25 minutes until the pumpkin is tender. |
|
5
Done
|
Allow the soup to cool slightly, place in a food processor or use a hand blender & blend until smooth. Stir in the coriander and ladle the soup into warmed bowls. |
|
6
Done
|
Garnish each bowl with a spoonful of yogurt & a pinch of paprika. |
