Posted:
#1
Curried pumpkin soup with crusty bread
Small
pumpkin x 2
Olive oil x 2 tbsp
Onion(s) x 1
Curry paste
(mild) x 1 tbsp
Vegetable stock x 1000 ml
Plain low-fat yoghurt
x 4 tbsp
Wholemeal baguette x 1
1. Heat
the oil in a large non-stick saucepan and cook the onion over a
medium heat for 5 min until soft.
2. Add the curry paste, and
deseeded and chopped pumpkin. Cook, stirring for 2-3 min.
3. Add
the vegetable stock and simmer for 20 mins or until pumpkin is
tender.
4. Allow the mixture to cool slightly and then put it in a
blender and blend until smooth.
5. Return to the saucepan and stir
in the yoghurt. Add ground black pepper to taste and spoon into bowls
and serve with bread.
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