Pumpkin soup

Ingredients

• 1 can of solid pumpkin or 500g of fresh pumpkin, peeled, chopped and deseeded or buy frozen chunks

• 500 ml stock

• 1 tablespoon of curry powder

• 2 cloves of garlic

• 1 teaspoon of mustard powder

• 1 teaspoon of cumin

• 1 teaspoon of turmeric

• 2 onions

• Seasoning as desired

• 4 tablespoons of pumpkin seeds to garnish

• Cream (dairy or soya) or half-fat crème fraîche to swirl

Serves 2

Method

Put the pumpkin in a pan with all the other ingredients and simmer for approximately 30 minutes or if you are using fresh or frozen pumpkin, until the pieces are soft.

When cooked, blend. Add more stock or water to reach your desired consistency.

Serve with pumpkin seeds.

Janie’s tip: If you are having this as a main meal, add a scoop of plain protein powder to get a good source of protein as well as healthy carbs from the pumpkin and healthy fats from the pumpkin seeds and cream / crème fraîche.