Diabetic Roasted Pumpkin and Parsnip Soup

If you are diabetic or watching your weight, then this delicious winter soup is ideal. It is full of goodness but has hardly any fat in it.
If you don't need to worry about fat, you can always substitute the skim milk with light cooking cream for a richer, creamier taste.

INGREDIENTS:

1 brown onion - peeled and chopped
2 large carrots - peeled and roughly chopped
2 large parsnips - peeled and roughly chopped
350g butternut pumpkin - peeled and cubed
spray oil such as olive or canola
3 teaspoons vegetable or chicken stock powder
3 cups hot water
1/4 cup skim milk ( or light cooking cream)

METHOD:

Preheat oven to 200C.
In a large baking dish, place carrots, parsnips, pumpkin and onions. Spray some oil over them and roast for approx 25 mins or until they are golden brown and tender.
Remove from oven and place in a large saucepan. Add the stock powder, water and skim milk (if using cream, add it later, just before serving). Season with some sea salt and freshly ground black pepper.
Cook for approx 10 - 12 minutes and then remove from stove to cool down slightly.
Using either a blender or hand held blender, process soup until smooth.
If necessary, add some more water to achieve right consistency and if using cream instead of skim milk, add this and then reheat gently on stove.
Serve with some crusty bread.