Warming Pumpkin Soup

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 750 g/1 ½ 1b pumpkin, diced
• 600 ml/1 pt 2 ½ cups vegetable stock, made with 2 stock cubes
• 600 ml/1 pt/ 2 ½ cups skimmed milk
• Salt and freshly ground black pepper
• Artificial sweetener granules
• Grated nutmeg
• 15ml/1 tbsp chopped parsley

Melt the low-fat spread in a saucepan, Add the pumpkin and cook gently, stirring, for 2 minutes. Add the stock, bring to the boil, reduce the heat and skimmer for 15-20 minutes until the pumpkin is really tender. Puree in a blender or food processor. Return to the saucepan. Stir in the milk, a little salt and pepper, and artificial sweetener and nutmeg to taste. Reheat but do not boil. Ladle into warmed soup bowls and serve garnished with the chopped parsley.