Serves: 1

Pumpkin Soup with Tortilla Chips

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Pumpkin Soup with Tortilla Chips

Make the most of pumpkin when it is in season with some tasty Scottish Slimmers dishes

  • Spray oil
  • 2 onions (thinly sliced)
  • 1 clove garlic (crushed)
  • Good pinch caster sugar
  • 1 tsp smoked paprika
  • 675 g pumpkin or butternut squash (peeled, deseeded and cubed)
  • 600 ml hot vegetable stock
  • 60 ml low-fat creme fraiche
  • Freshly ground black pepper
  • 45 g plain tortilla chips (rougly crushed)
  • 60 g low-fat cheddar cheese (grated )
  1. Spray a large saucepan lightly with oil and cook the onions, garlic and sugar gently over a low heat for about 15 minutes, until tender and starting to caramelize.
  2. Stir in the smoked paprika.
  3. Add the pumpkin and vegetable stock and bring to the boil.
  4. Reduce to a simmer, cover the pan and cook gently for 20 minutes, until the pumpkin is cooked and tender.
  5. Blitz the soup in a blender or puree in saucepan using a hand-held belnder until smooth.
  6. Stir in the creme fraiche and season with black pepper.
  7. Ladle the hot soup into bowls and serve immediately, sprinkle with tortilla chips and grated cheese.