Pumpkin Soup

Does anyone else love autumn?

Beautiful colours, Halloween, darker evenings and flickering fires all evoke a wonderful sense of cosiness. I love making this delicious pumpkin soup, try it out it’s a really crowd pleaser.

Ingredients:

• 1.3kg pumpkin peeled, sliced and seeded
• 3 tbsp olive oil (or better yet low cal spray oil)
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 2 tsp cumin seeds
• 1 potato, peeled and chopped
• 5 fresh sprigs thyme or 1 tsp dried thyme
• 700ml vegetable stock
• Low fat creme fraiche to serve

Method:

1. Chop up the pumpkin into chunks. Heat the oil in a large saucepan.
2. Fry onion, garlic and cumin for 3-4 mins.
3. Add pumpkin and potato and fry. Stir for 5 mins.
4. Pour in the stock. Simmer for 15 mins- check potato and pumpkin is soft.
5. Blend until smooth.
6. Serve with a tsp of low fat creme fraiche.

Delicious!!!!

*can be frozen before creme fraiche is added. Once cooled place in a zip lock bag. Defrost before using. Can be frozen for up to 3 months.