Diabetic Pumpkin Soup

I tasted this soup recently and asked for the recipe to add to my webpage. The lady who made it served it with yummy roasted parsnip chips and it really finished it off. It is different to my usual pumpkin soup in that it has a slightly asian flavour to it. Try this soup and I am sure that you will enjoy it as much as I did.

INGREDIENTS:

1 kg pumpkin ( I use butternut)
1 brown onion - peeled and chopped
25g fresh ginger - peeled and chopped
1 clove garlic (can used bottled crushed garlic)
2 teaspoons good oil such as peanut or corn
750 ml vegetable stock
150g low-fat natural yoghurt (greek style)

Chips:

2 parsnips - peeled and thinly sliced with potato peeler
2 teaspoons oil

METHOD:

Preheat oven to 200C.
Peel and cut pumpkin into cubes. Place with ginger in ovenproof dish and roast for 25 minutes.
Prepare the parsnip chips and brush with the oil. Lay on oven tray and roast in oven for about 20 minutes or until crisp and golden brown. Take out and set aside.
In a large pan, heat the oil and gently cook the onion and garlic until soft but not brown.
Add pumpkin and ginger and pour in the vegetable stock. Bring to boil and simmer for about 15 - 20 minutes.
Pour soup mixture into blender and blend until smooth. Return to pan and bring to boil. Stir in the yoghurt and add a little sea salt and cracked black pepper to taste.
Pour into heated soup bowls and top with the parsnip chips and serve with some fresh crunchy farmhouse style bread or rolls.