Saturday, 1 December 2012

Roasted Pumpkin & Yellow Button Squash Soup




Diced kent pumpkin, yellow button squash, lots and lots of whole garlic cloves (to keep the bugs away!) Himilayan Salt, cracked pepper, splash of olive oil, a good sprinkle of Vegeta Gourmet Stock powder and about 1/4 cup water in the bottom. Pop into the oven until the pumpkin is beautifully golden and soft. Puree in a food process or with a stick mixer. This makes a really thick healthy soup. Just add more water if you like it thinner. You could add sour cream or cream if you wish, I'm opting for a healthier version which is just as delicious. I'm going to serve with some homemade soy and linseed croutons with the bread I've got baking at the moment.


Herbed Soy and Linseed Croutons... Chop the bread and pop into a lined baking tray. Spray with Cooking Spray and toss with a few mixed herbs. Bake in the oven until almost done and then top with a little bit grated parmesan. Cook for a few further minutes until the parmesan is crispy.


Serve the hot soup into a bowl, add a dollop of Fat Free Greek
Yoghurt and the croutons.


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