Ingredients (serves 4)

• 1kg butternut (or equivalent ‘sweet’ pumpkin), peeled, deseeded, chopped into 3cm pieces
• Olive oil spray
• Salt flakes and freshly milled pepper
• 1 Tbsp of extra virgin olive oil
• 2 small brown onion, finely sliced
• 1 garlic clove, crushed
• 2 bay leaves
• 1L of a salt reduced stock (for example vegetable or chicken)
• Fresh coriander and Greek yoghurt to garnish

Method

Step 1: Preheat oven to 180°C. Chop pumpkin and spray with olive oil spray then toss in salt and pepper. Place pumpkin into a baking dish and bake for 40 minutes or until tender and lightly brown.

Step 2: Heat a large saucepan over medium heat. Add olive oil, onion, garlic and bay leaves. Cook, stirring for 1–2 minutes until golden. Add roasted pumpkin and stock and simmer for 45 minutes

Step 3: Remove from heat. Purée using a hand blender or food processor. Serve garnished with coriander and a drizzle of Greek yoghurt.

Nutritional Guide - Per Serve
Energy: 327kJ
Protein: 3.25g
Fat: 5.7g
Carbohydrates: 3.4g