2 minute read
Pumpkin soup
Save those pumpkin innards for this great recipe!
Ingredients
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1 onion, finely chopped
1 British pumpkin, flesh chopped, seeds reserved
1 1/2 tbsp Co-op olive oil
1 clove garlic, finely chopped
1/2 tsp dried thyme
1/2 tsp Fennel seeds, crushed
450ml Skimmed milk
2 tbsp reduced fat crème fraîche
Method
Preheat the oven to 180°C/fan 160°C/Gas 4
Fry the onion and pumpkin in 1 tbsp of the oil over a low heat for 10 mins
Add the garlic, thyme and fennel seeds, then cook on a medium heat for 5 more mins
Pour in the milk, bring to a simmer and cook for 10-15 mins, 1/2-covered, until the pumpkin is tender
Meanwhile, remove any flesh from the pumpkin seeds, rinse and toss with the remaining oil Roast on a baking tray for 10 mins, until golden
Blend the soup until smooth, then serve with a dollop of crème fraîche and a scattering of the seeds
Vegetarian Gluten Free
Feeds 2 Ready 40 Mins
Each serving contains
Energy 16 19% 1262kj 303kcal
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