1 cup onions, chopped (about one and a half onions)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground nutmeg
3 cups water
2 chicken stock cubes, crumbled (or two tsp chicken stock powder)
480g pumpkin, diced
2 cups ripe tomatoes, chopped
chopped parsley or coriander, to serve.
Coat a saucepan with cooking spray, saute the onion until transparent. Add cumin, coriander and nutmeg and heat until aromatic, stirring constantly.
Add water, pumpkin and stock cubes and simmer for ten minutes.
Add tomatoes and simmer a further ten minutes or until vegetables are tender.
Cool a little and process in a blender or processor until smooth.
Serve with a swirl of yoghurt or light sour cream and garnish with fresh coriander or parsley.
Serves 4 @ 0 ProPoints.
This is a recipe that can be tweaked according to your taste. You could add some crushed or chopped fresh garlic, and cauliflower is great in soups it adds a creaminess that belies its zero points value, just add a bit more water. This soup freezes and reheats well.
