Healthy Eating :- Curried pumpkin soup with crusty bread

Curried pumpkin soup with crusty bread

Small pumpkin x 2
Olive oil x 2 tbsp
Onion(s) x 1
Curry paste (mild) x 1 tbsp
Vegetable stock x 1000 ml
Plain low-fat yoghurt x 4 tbsp
Wholemeal baguette x 1

1. Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 min until soft.
2. Add the curry paste, and deseeded and chopped pumpkin. Cook, stirring for 2-3 min.
3. Add the vegetable stock and simmer for 20 mins or until pumpkin is tender.
4. Allow the mixture to cool slightly and then put it in a blender and blend until smooth.
5. Return to the saucepan and stir in the yoghurt. Add ground black pepper to taste and spoon into bowls and serve with bread.