Pumpkin Soup

Ingredients

300 g Pumpkin, Raw, Edible Portion, Average

100g Onions, Raw, Average

400 ml Stock, Chicken, Fresh

1 Serving/15g Butter, Reduced Fat, Fresh, Average

400ml Milk, Semi Skimmed, Average

1 Tbsp/3.8g Parsley, Fresh, Average

1 Clove/3g Garlic, Raw, Average

1. Remove the skin and seeds of the pumpkin, and cut the flesh into thick slices.
2. Thinly slice the onion and finely chop the garlic.
3. Melt the butter in a saucepan and cook the onion and garlic on low for 2-3 minutes.
4. Add the pumpkin, stir and then add the chicken stock bringing it to the boil.
5. Simmer over a medium heat for 8-9 minutes until the pumpkin has softened.
6. Liquidize until smooth and return to the pan along with the milk and a little salt and pepper to taste.
7. Heat through, sprinkle with chopped parsley and serve.

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