1 tbsp. olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp. curry powder
3 cups salt reduced chicken stock
500g Butternut pumpkin
375g tin low fat evaporated fat-free milk
Heat oil in a large saucepan over a medium heat.
Add onion and garlic and cook until softened.
Stir in curry powder and cook for 1 minute.
Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.
Add evaporated fat-free milk and cook for 2 minutes.
Transfer soup to a blender and blend until smooth.
Serve with 1 slice Helga's Lower Carb 5 Seeds, toasted.