Pumpkin and Ginger Soup

Ingredients

• 1 teaspoon unsaturated margarine (10g)
• 1 tablespoon water (20mL)
• 1⁄2 medium finely chopped onion (50g)
• 1 teaspoon finely chopped fresh ginger or
• 1⁄4 teaspoon dried ginger
• 1 tablespoon wholemeal flour (10g)
• 2 cup pureed cooked pumpkin (600g raw)
• 2 cup chicken stock (500mL)
• 2 cup non-fat milk (500mL)
• Salt to taste

Preparation

• Melt margarine and water in a saucepan.
• Add onion, ginger and sauté until transparent.
• Stir in flour.
• Add pumpkin and cook for 5 minutes.
• Gradually add chicken stock and milk.
• Gently simmer for 5 minutes.
• Rub through a sieve or puree in a blender.
• Serve hot garnished with spring onion or chopped parsley.