Curried pumpkin soup

Serves:

4

Time:

55 min

Give your soup some heat with this autumn favourite, pop some in a flask to keep you warm when watching the fireworks

Ingredients

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• 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
  
• Chopped chives, to garnish

Method

1. Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until it’s soft.

2. 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.

3. Let the mixture cool a little and then put it into a blender and blend until smooth.

4. 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

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.