Pumpkin Soup

A great pre dinner filler.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp curry powder
3 cups salt reduced chicken stock
500g Butternut pumpkin
375g tin low fat evaporated fat-free milk

Method

1. Heat oil in a large saucepan over a medium heat.
2. Add onion and garlic and cook until softened.
3. Stir in curry powder and cook for 1 minute.
4. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
5. Add evaporated fat-free milk and cook for 2 minutes.
6. Transfer soup to a blender and blend until smooth.
7. Instead of serving with bread, try a sprinkle of croutons on top.