Roasted Pumpkin Soup

2 Onions, finely diced
8 cloves of garlic, crushed
1 leek, finely sliced
1 packet French onion soup
1 large butter nut pumpkin, cut into 2 cm cubes
1 large sweet potato, diced into 1 cm cubes
500 grams carrots, diced into 1 cm cubes
1 Litre salt reduced vegetable or chicken stock

This soup consistency is very thick, store soup in the thick form (can be frozen) and add milk until a smooth consistency is reached before heating to serve.
Serve with a dollop of low fat Greek style yogurt

Cut pumpkin, sweet potato and carrots into cubes
Spray with olive oil spray and bake until tender and slightly caramelised (seasoning can be added at this stage, I use oregano, smoked paprika and pepper but go lightly with any salt as the French onion soup is quite salty) when cooked allow to cool completely
Fry onions, garlic and leeks in a little olive oil on medium heat until collapsing (try not to brown them too much)
Add French onion soup and 1 litre salt reduced vegetable or chicken stock and bring to boil
Add roasted vegetables and allow to come back to boil
Remove from heat and vitamize using a hand blender


Serving Size: makes 4 to 5 large serves suitable to have as a meal

Number of Servings: 4.5

Recipe submitted by SparkPeople user JAY_DAWN_2015.