| Servings |
serves
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Ingredients
- 1 kg pumpkin cut into chunks
- Sea salt and pepper to season
- chilli flakes optional
- 1 tsp olive oil
- 750 ml salt reduced vegetable stock
- 1 400g tin cannellini beans drained & rinsed
- 2 tbsp fresh ginger grated
- 4 tbsp natural greek yoghurt to serve
- 4 slices wholemeal mountain bread to serve toasted
Ingredients
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Instructions
- Preheat your oven to 200C.
- Place the pumpkin onto a baking tray and drizzle over the olive oil.
- Season with a little sea salt, pepper and chilli flakes.
- Roast the pumpkin for 35 minutes until soft.
- Blend the pumpkin with the stock, beans and ginger until smooth. Pour the soup into a saucepan and heat through gently.
- Ladle into bowls and serve with a spoon of natural Greek yoghurt on top, and toasted Mountain Bread on the side
Recipe Notes
Recipe makes 4 serves at 257 calories per serve