This delicious soup has approximately 300kcal.
2kg butternut/sweet pumpkin
2 thumb-sized pieces of ginger
6-8 pieces of turmeric
Salt and pepper
2L Lombargini chicken or vegetable stock
1 teaspoon honey
1 tablespoon ground cumin
2 tablespoon Dijon Mustard
Fennel seeds, sumac, and coriander or parsley to garnish
Fry Light Low Calorie Spray
Preheat the oven to 200C.
Chop the pumpkin into 1 inch thick slices, discard the seeds and peel the skin with a potato peeler. Peel the ginger and turmeric and chop roughly. Place on a baking dish, spray with Light Low Calorie Spray and sprinkle with salt and pepper. Roast for 1 hour or until the pumpkin is cooked through.
Allow to cool for 15 minutes.
Place about a third of the roast pumpkin with 1/2 cup of stock in a food processor and pulse until smooth. Place the puree in a large pot and repeat twice with the rest of the pumpkin. Add the rest of the Lombardi stock, honey, cumin and mustard to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste.
Garnish with fennel, sumac, and parsley and serve with fresh crusty bread.