Creamy Pumpkin Soup

Wednesday, January 14, 2009

3 teaspoons canola or olive oil
1 onion, chopped

750 g chopped pumpkin

1 clove garlic, crushed

1 teaspoon curry powder, (more if you like spicy)

1 cup vegetable stock

1 cup reduced fat milk
reduced fat yoghurt, (optional)
freshly chopped herbs, to taste


1. Heat oil in saucepan over medium heat.
2. Add onion, pumpkin, garlic and curry powder and fry for 5 minutes.
3. Stir in vegetable stock, then cover and cook until pumpkin is tender, about 15 minutes.
4. Stir in milk.
5. Process in food processor until smooth.
6. Serve topped with a swirl of yoghurt or freshly chopped herbs.


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