Pumpkin & walnut soup
Ingredients
Fry Light
2 medium onions, chopped
2 cloves garlic, crushed
1 small pumpkin, peeled, de-seeded and chopped
700ml vegetable stock made with water and 2 tsp Vecon (I used chicken stock pots and added some herbs)
2 tbsp tomato puree
24 walnut halves
method
1. Spray the base of a large saucepan with Fry Light, add the onion and garlic and stir over a medium heat for a few minutes until the onion softens.
2. Add the pumpkin, stock, tomato puree and crumbled walnut halves.
3. Bring to the boil, then lower the heat, cover the pan and simmer for 30 minutes.
4. Liquidise the soup, season to taste and enjoy!
Serves: 4
Syns per serving:
½ Syn on Green and Extra Easy*,
6½ Syns on Original
*Add 6 Syns if not using walnuts as a Healthy Extra ‘b’ choice.