Low-fat cream of pumpkin soup

By December 19, 2013Recipes

Pumpkin is a great food to eat more of if you’re trying to lose weight – plus it tastes and looks great no matter how you prepare it No one knows what to download.

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves crushed garlic
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 3 cups fat-free, low sodium chicken or vegetable broth
  • 425g fresh pumpkin, cubed
  • 1 425g can evaporated fat-free milk
  • Sea salt and black pepper to taste


  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 cumin and cook for 1 minute.
  4. Add chicken broth and pumpkin cubes.
  5. Reduce heat to low and simmer for 20 minutes or until pumpkin is cooked through.
  6. Add evaporated fat-free milk and cook for a further 2 minutes.
  7. Transfer soup to a blender and blend until smooth.

Serves 6.

Read  Salad recipes from around the world