Healthy Pumpkin Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 kg pumpkin flesh, chopped (i use butternut)
• 1 carrot
• 3 sprigs fresh rosemary
• 4 cups chicken stock or 4 cups vegetable stock
• 3 bay leaves
• 1 cup skim milk powder

Recipe

• 1 in a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.
• 2 add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.
• 3 add stock and bay leaves.
• 4 bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.
• 5 remove any rosemary stalks and bay leaves.
• 6 place a third of the soup in the blender with a third of the skim milk powder and puree.
• 7 pour into a large bowl.
• 8 repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.
• 9 for vegetarian use vegetable stock.