Scary pumpkin soup with tombstone bread
prep: 20 mins
cook: 30 mins
serving: 4
Nutrition Facts
each serving
KCal
272
Carbs
44.6g
fiber
8.5g
Protein
11.5g
Fat
3.3g
Saturates
0.3g
Sugars
14.5g
Salt
0.56g
Fruit/Veg Portion
4
Ingredients
all 9 types- 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
Directions
5 steps in totalStep 1
Add theonion to the pan with 1 teaspoon of oil. Cook gently until the onionstarts to brown.
Step 2
Nowadd the squash, stock, lentils, tomatoes and puree, and simmer for 15-20minutes.
Step 3
Adda good pinch of pepper, then whizz with a stick blender or in a foodprocessor until smooth.
Step 4
Meanwhile,cut the bread into the shape of a tombstone, put the stencil into position, andspray onto the toasted bread.
Step 5
Putthe soup into bowls. Add the yoghurt to a piping bag with a reallysmall nozzle, and pipe a thin spiral onto the soup. Take a skewer orchopstick and draw through the spiral from the centre outwards to create aspider’s web. Add the toast and serve.
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