This soup is also very high in fibre, which will help you feel full for longer periods of time. Pumpkin soup is a perfect way to use up those last few pumpkins from the garden. Even if you’re not a big pumpkin fan, you’ll love this warm and comforting soup.
Pumpkin Soup
Ingredients
- 300 g pumpkin
- 3 tbsp low-fat ricotta
- 2 tbsp low-fat milk
- 1 tsp fresh rosemary, chopped
- cracked pepper, to taste
- 1 green onion, thinly sliced, to serve
- low-fat bacon, diced and fried, to serve
Preparation
- Cook pumpkin until tender. Place peeled, seeded pumpkin, along with ricotta and milk into your Optimum high-speed blender and purée until smooth.
- Mix in the hand of the rosemary. Warm on stove-top.
- Serve and garnish with sliced green onions and crispy bacon, if desired.
