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

Nutritional Information:

Each 430g serving contains (includes serving suggestion)

KCal: 272
Carbs: 44.6g
Fibre: 8.5g
Protein: 11.5g
Fat: 3.3g
(Low)
Saturates: 0.3g
(Low)
Sugars: 14.5g
(Low)
Salt: 0.56g
(Low)
Fruit/Veg Portion: 4

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.