Spicy Pumpkin Soup

This lovely autumn recipe makes a hearty pumpkin soup.

Perfect if you've hollowed out some pumpkins for Halloween and don’t want to waste the flesh. Full of flavour and a real winter warmer. A bowl of this low fat soup recipe is an amazing 55 calories and only 0.4% fat.

Spicy Pumpkin Soup

Per serving
55 calories, 0.4% fat


1 large onion, diced
600g pumpkin, diced
2 garlic cloves, crushed
1 tsp balti curry powder
2 tsps vegetable stock powder
1 tbsp tomato puree
salt and freshly ground black pepper
fresh chives, to serve

Cooking Instructions:

1. Put the diced onion and pumpkin in a large saucepan. Add the garlic, curry powder, vegetable stock powder and tomato puree and cover with water. Bring to the boil and then simmer gently until the pumpkin is soft and cooked.
2. Allow the mixture to cool slightly, then pour into a liquidiser or blender and blend until smooth.
3. Return the soup to the saucepan to reheat, seasoning with salt and black pepper and adjusting the consistency by adding boiling water if required.
4. Serve the soup in warmed bowls and garnish with fresh chives.


For a creamy soup, stir in 1 tbsp of 2% fat Greek yogurt just before serving.

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