Pumpkin soup

Save those pumpkin innards for this great recipe!

Ingredients

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 14 19% 1262kj 303kcal

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