This soup is so delicious that it’s worth doubling the quantities for leftovers that can be stored in the freezer. Simple, yet so tasty!
Curried Pumpkin Soup
Ingredients
- 2 medium onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp curry powder
- 1 tbsp olive oil
- 900g pumpkin, cubed
- 2 carrots, finely chopped
- 800ml vegetable stock
- 4 tbsp low-fat natural yoghurt
Steps
- Step 1
Put a large, deep frying pan over a medium heat. Add the olive oil, garlic, onion and curry powder and stir for approximately a minute
- Step 2
Add the pumpkin and carrot and heat for a further 10 minutes, mixing occasionally
- Step 3
Transfer everything into a saucepan. Add 800ml vegetable stock and simmer for approximately 15 minutes, or until the pumpkin has softened
- Step 4
Once softened, blend until smooth. Serve into 4 bowls and top each with a tbsp. of low-fat natural yoghurt
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By The Healthy Employee
- Servings: 4
- Meals or Courses: BrunchLunchStarter
- Dish Type: SoupSpicy
- Special Diet: Gluten freeVegetarian
- Seasons and Occasions: AutumnBonfire NightHalloween
- Difficulty Level:
- Ratings:
- Created: July 9, 2016
