Prep Time 10 mins

Cook Time 15 mins

Serves 4

Gluten Free / Vegetarian

Ingredients

• 1 tsp canola oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tsp ground cumin
• 2 tsp curry powder
• 3 cups pumpkin, peeled and chopped into 2cm cubes
• 1 small sweet potato, peeled and chopped into 2cm cubes
• 2 medium potatoes , peeled and chopped into 2cm cubes
• 1 apple, peeled, cored and quartered
• 1 tsp reduced-salt vegetable stock
• 1 L water
• 4 tbs low-fat natural or Greek yoghurt, to serve
• 4 slices wholemeal or multigrain bread, to serve

Method

1. Heat oil in a large pot and fry onion, garlic, cumin and curry powder for 2 minutes.
2. Add the rest of the ingredients and simmer for 10 minutes or until the vegetables are just soft.
3. Use a stick blender, normal blender or food processor to blitz the soup till smooth. Add more water if you prefer a runnier soup.
4. Serve with a slice of toast and a spoonful of yoghurt.

Variation: Roast the vegies in the oven first for a sweeter, more intense flavour.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/465/spicy-pumpkin-soup

Please check the recipe if you have any allergies.