Pumpkin soup
Save those pumpkin innards for this great recipe!
Ingredients
Method Preheat the oven to 180°C/fan 160°C/Gas 4
1 onion, finely chopped 1 British pumpkin, flesh chopped, seeds reserved 1 1/2 tbsp Co-op olive oil
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
1 clove garlic, finely chopped 1/2 tsp dried thyme
Meanwhile, remove any flesh from the pumpkin seeds, rinse and toss with the remaining oil
1/2 tsp Fennel seeds, crushed 450ml Skimmed milk
Roast on a baking tray for 10 mins, until golden
2 tbsp reduced fat crème fraîche
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 19% 14 1262kj 303kcal
Fat Med 29% 22.2g
Saturates High 51% 8.9g
Sugar Low 10% 2g
Salt Low 14% 0.97g
