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Scary pumpkin soup with tombstone bread

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Pumpkin soup with spider's web yogurt and decorated toast.
Serves
4
Prep
20 mins
Cook
30 mins
Each 430g serving contains (excludes serving suggestion)
KCal
272
Carbs
44.6g
Fibre
8.5g
Protein
11.5g
Fat
3.3g
Saturates
0.3g
Sugars
14.5g
Salt
0.56g
Fruit/Veg Portion
4
Ingredients

Ingredients

2 tsp rapeseed oil
1 large onion, chopped
1 small butternut squash (500g prepared weight)
1 low salt vegetable stock cube in 800ml boiling water
75g red lentils
400g can tomatoes
1 tbsp tomato puree
good pinch pepper
4 slices wholemeal bread
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Method

Method

Recipe tips
  • You could use an oat or soya-based, non-dairy alternative to yogurt for a lactose-free version.
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