This easy pumpkin soup recipe is low in fat and calories but full of flavour, which makes it the perfect winter warmer when you want to lose weight.
2 butternut pumpkins
1/2 brown onion, diced
1-2 garlic cloves, smashed
1 litre vegetable or chicken stock
Salt and pepper to taste
Pinch of nutmeg
1/4 apple, unpeeled, finely diced
Greek yoghurt or creme fraiche
Handful chives or coriander leaves
Toasted pumpkin seeds or chopped toasted almonds
1. Preheat oven to 160C. Slice pumpkins lengthways, scoop out seeds and place pumpkins cut-side down on a baking tray. Roast for about 30 minutes or until a knife pierces through the flesh easily. Remove and allow to cool slightly, then scoop out the flesh into a blender or large bowl.
2. While the pumpkin is cooking, saute the onion and garlic in a small pan in some olive oil over low-medium heat. Cook for about 10 minutes until softened but not browned.
3. Add the softened onion and garlic to the pumpkin, add the stock and blend or use a hand blender to puree until velvety smooth. Season with salt and pepper. Add nutmeg, blend again and taste.
4. Serve immediately, topped with any or all of the optional toppings.
What’s your best pumpkin soup recipe?
Julia has lived and worked in London, Amsterdam, and New York, and is obsessed with food. She's either cooking or thinking about what to eat next. Follow Julia on Twitter.