It’s so tempting to reach for hearty foods in the winter months that aren’t necessarily the best for our health, like pastas, pies or heavy desserts. If you want something warming (minus the guilt) try making this healthy and hearty pumpkin soup!

Facts:

– 4 servings
– 14 serves of veg
– 10m preparation
– 30m cooking

Ingredients:

– 1 medium brown onion, chopped
– 1 clove garlic, crushed
– 1 tablespoon olive oil
– 750g pumpkin, peeled and cubed
– 1 large potato, peeled and cubed
– 4 cups vegetable or chicken stock*
– ¼ cup low-fat natural yoghurt

Healthy Alternatives:

– Dairy free? You can always replace the yoghurt with a ¼ cup reduced-fat coconut milk and heat through.
– Substitute the white potato for approximately half a sweet potato (regular to large size).
*Opt for a low sodium chicken or vegetable stock to limit your daily salt intake.

Method:

1. Heat oil in a large pot and cook onion and garlic over low heat until onion is translucent.
2. Add pumpkin, potato and stock and bring to the boil.
3. Reduce heat and simmer for 20 minutes or until pumpkin is tender.
4. Remove from heat and cool slightly.
5. Puree in a blender until smooth.
6. Add yoghurt to serve.

Serving Tips:

If the soup is too thick add a little low-fat milk to make desired consistency.
Want bread or toast on the side? Limit your serving to 1-2 pieces of paleo or rye bread.
For more healthy recipe ideas, visit www.healthier.qld.gov.au!