Curried Pumpkin Soup

Calories: 140 kcal

1 medium sized edible pumpkin

1 clove garlic

2 medium carrots

1 medium onion

1 clove garlic

2 tsps low fat peanut butter

1 tsp curry powder

1-2 vegetable stock cubes

1. Peel and de-seed the pumpkin until you're only left with the flesh. Chop into small 2cm chunks.
2. Saute the onion garlic carrots diced pumpkin and curry powder in low calorie cooking oil or a dash of water.
3. Add in enough vegetable stock to completely cover the vegetables.
4. Bring to the boil then gently simmer until the vegetables are soft approx 30 minutes.
5. Once tender use a hand blender to puree (leaving it as lumpy / smooth as you wish).
6. Add the peanut butter and mix well.