Text only
Curried pumpkin soup
Give your soup some heat with this autumn favourite, pop some in a flask to keep you warm when watching the fireworks
Traffic lights
Find out more about traffic light labelling.
Each serving contains:
LOW
SALT
0.3g
LOW
SUGAR
9.8g
LOW
SAT
2.4g
LOW
FAT
9.7g
Ingredients
switch to imperial- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 tbsp mild curry paste
- 1kg pumpkin, chopped
- 1 litre low-sodium chicken or vegetable stock
- 200ml pot low-fat natural yoghurt
- Black pepper to taste
- Chopped chives, to garnish
Method
Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until it’s soft.
Add the curry paste and pumpkin and cook for another 2-3 minutes. Then add the stock and simmer for 20 minutes or until the pumpkin’s tender.
Let the mixture cool a little and then put it into a blender and blend until smooth.
Return it to the pan, heat thoroughly and stir in the yoghurt. Add ground black pepper and decorate with chives.
Other options
If you want to create some Halloween drama, you could serve your soup in a hollowed out pumpkin.Nutritional information
| Nutrient | Per 100g | Per portion (548g) |
|---|---|---|
| Energy | 44kcal (185kJ) | 243kcal (1021kJ) |
| Protein | 1.0g | 5.6g |
| Carbohydrate | 2.5g | 13.6g |
| (of which sugars) | 1.8g | 9.8g |
| Fat | 1.8g | 9.7g |
| (of which saturates) | 0.4g | 2.4g |
| Fibre | 0.6g | 3.4g |
| Sodium | 0.02g | 0.13g |
| Salt | 0.1g | 0.3g |
Allergy advice
Contains: milk; stock cubes may contain wheat (gluten) and/or celery
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start.
