Recipe: Spicy cumin and pumpkin soup

Halloween is over and you might feel a little bit deflated....but not to fear I have a recipe to use up you old pumpkins!  That's right, you don't need to throw it away, because I've found a great heart-warming recipe to tantalise your tastebuds.

It is a soup...but just think of the delicious fresh bread roll you could eat along with it.  This recipe comes straight from Slimming World and is very low in fat, but it tastes brilliant.

 information

Serves: 4
Prep time: 10 minutes
Cook time: 35 minutes
Syns per serving:

Green: FREE

Original: FREE

Extra Easy: FREE

ingredients

Fry Light (Spray and cook)
1 onion, peeled and finely chopped
1.2kg/2lb 11oz pumpkin, peeled, deseeded and roughly chopped
1 tbsp ground cumin
salt and freshly ground black pepper
750ml/26fl oz vegetable stock made with Vecon
2 tbsp finely chopped coriander leaves

To serve
4 tbsp fat-free natural yogurt
roasted cumin seeds
paprika

method

1. Spray non-stick saucepan with Fry Light and place over a medium heat. Add the chopped onion to the pan and stir-fry for 3-4 minutes until softened.
2. Add the pumpkin and ground cumin and stir-fry for 2-3 minutes. Season well, add the stock and bring to the boil. Cover, lower the heat and simmer gently for 20-25 minutes until the pumpkin is tender.
3. Allow the soup to cool slightly, place in a food processor and blend until smooth. Stir in the coriander and ladle the soup into warmed bowls. Garnish each bowl with a spoonful of yogurt and a sprinkle of roasted cumin seeds and paprika.