Healthy Pumpkin Soup

1. 1

   In a large saucepan, heat olive oil and gently cook onion without browning, for 3-4 minutes.

2. 2

   Add pumpkin, carrot and rosemary and cook,stirring for 2-3 minutes.

3. 3

   Add stock and bay leaves.

4. 4

   Bring to the boil, cover and simmer for 12-15 minutes until vegetables are tender.

5. 5

   Remove any rosemary stalks and bay leaves.

6. 6

   Place a third of the soup in the blender with a third of the skim milk powder and puree.

7. 7

   Pour into a large bowl.

8. 8

   Repeat with the remaining soup and milk powder and pour the whole lot back into the saucepan, heat through and serve.

9. 9

   For Vegetarian use vegetable stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.