Recipe: Pumpkin and cauliflower soup

Ingredients

• 500g pumpkin, peeled
• 1 large onion, chopped
• 1 cup chopped cauliflower
• ½ teaspoon curry powder
• ½ teaspoon cumin
• 1 tablespoon dried chives
• 2 cups chicken stock

Method

1. Place the vegetables into a saucepan or casserole dish with all the other ingredients.
2. Cook until the vegetables are soft.
3. Purée in a blender for a smooth consistency. 
4. Reheat gently before serving.
   

Serves 4

Per Serve:

• KJ (cal) 337 (81)
• Fat 0.9g
• Saturated fat 0.5g
• Carbohydrate 12.5g
• Protein 4.2g
• Sodium 624mg
• Fibre 2.7g
  

 This is an extract from the Australian Healthy Cooking Guide, by Caron Milham. RRP: $24.95, published by Random House Australia.