A classic dish that feels like a warm hug on a chilly winters evening. You can use any variety of pumpkin types and even mix a few together for a richness in flavour. We like the sweet, velvety taste of butternut pumpkin but if you suffer from IBS, go for a Jap pumpkin to keep the FODMAP load lower.
Prep: 10 mins | Cook: 6 hours | Serves: 6
1 tbs extra virgin olive oil
1 large leek (290g), thinly sliced
1.5kg butternut pumpkin, roughly chopped with skin removed
2 medium potatoes (300g), unpeeled and cubed
3 cups vegetable stock, reduced salt
600g natural Greek yoghurt (we used Chobani 0.5%fat for extra protein)
2 tbs chives, chopped
1. Heat olive oil in a medium pan. Cook leek, stirring until soft
2. Combine leek, pumpkin, potatoes and stock in a slow cooker and cook covered on medium heat for approximately 6 hours.
3. Once cooked, process with a stick blender until smooth.
4. Separate soup into 6 bowls and leave to cool slightly.
5. Briefly fry prosciutto in dry pan to crispy
6. Stir through 100g of yoghurt into each bowl or serve on the side.
7. Finally, garnish with prosciutto and chives.
NUTRITION Per Serve
1465kJ (350kcal), 28g protein, 11.5g fat (3g saturated fat), 30g carbohydrate, 7g fibre, 1070mg
Fruit: 0 serves Vegetable: 4.5 serves