Name: Scary pumpkin soup with tombstone bread
Prep time: 20 mins
Cook time: 30 mins
Yield: 4
Ingredients: 2 tsp rapeseed oil; 1 large onion, chopped; 1 small butternut squash (500g prepared weight), peeled and cut into cubes; 1 very low salt vegetable stock cube in 800ml boiling water; 75g red lentils; 400g can tomatoes; 1 tbsp tomato puree; good pinch pepper; 4 slices wholemeal bread

Pumpkin soup with spider's web yogurt and decorated toast.

Serves

Prep

20 mins

Cook

30 mins

Each 430g serving contains (includes serving suggestion)

KCal

272

Carbs

44.6g

Fibre

8.5g

Protein

11.5g

Fat

3.3g

Saturates

0.3g

Sugars

14.5g

Salt

0.56g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil

1 large onion, chopped

1 small butternut squash (500g prepared weight), peeled and cut into cubes

1 very low salt vegetable stock cube in 800ml boiling water

75g red lentils

400g can tomatoes

1 tbsp tomato puree

good pinch pepper

4 slices wholemeal bread

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Method

Step 1

Add the onion to the pan with 1 teaspoon of oil. Cook gently until the onion starts to brown.

Step 2

Now add the squash, stock, lentils, tomatoes and puree, and simmer for 15-20 minutes.

Step 3

Add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.

Step 4

Meanwhile, cut the bread into the shape of a tombstone, put the stencil into position, and spray onto the toasted bread.

Step 5

Put the soup into bowls. Add the yoghurt to a piping bag with a really small nozzle, and pipe a thin spiral onto the soup. Take a skewer or chopstick and draw through the spiral from the centre outwards to create a spider’s web. Add the toast and serve.

Recipe tips

You could use an oat or soya-based, non-dairy alternative to yogurt for a lactose-free version.
The serving suggestion above includes wholemeal bread, but does not include the yogurt. For a lower-carb option, serve without bread.

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Scary pumpkin soup with tombstone bread

Ingredients