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Spiced Pumpkin Soup

Slimming World Syns: ZERO*
Weight Watchers Points: Coming Soon
Calories: 130 Per Serving
Course Lunch, Main Course, Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4


  • 1.5kg Pumpkin [Peeled, deseeded and cut into cubes]
  • 1 Large Onion [Diced]
  • 800ml Boiling Vegetable Stock
  • 1 Clove Garlic [Crushed]
  • 1 tsp Ground Cumin
  • ¼ tsp Mustard Powder
  • ¼ tsp Cayenne Pepper
  • 100g Fat Free Natural Yoghurt [Room temperature]
  • Frylight


  • Preheat oven to 220c/200c Fan/Gas 7.
  • Place diced pumpkin onto a baking tray and coat with Frylight before placing in the oven for 15 minutes.
  • Add diced onion, garlic, ground cumin, mustard powder, cayenne pepper and 100ml vegetable stock to a pan covered with a lid. Over a medium heat allow to simmer for 10 minutes or until the onion is softened.
  • Add the roasted pumpkin and the rest of the vegetable stock. Allow to simmer covered for a further 15 minutes until the pumpkin is completley soft.
  • Allow the soup to cool for 5 minutes and then place in to a food processor or use a hand blender. Blend until smooth and then place back into the pan.
  • Over a very low heat stir in the yoghurt, simmer gently for a few minutes before serving.


*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.