2 x 3 second spray Olive Oil (1pp)
1 onion chopped (0pp)
1 garlic clove crushed (0pp)
1/2 tsp ground coriander (0pp)
1/2 tsp ground cumin (0pp)
1/2 tsp chilli powder (0pp)
1 kg pumpkin chopped (0pp)
1L chicken stock liquid (2pp)
90mls light thickened cream (5pp) - I use Philadelphia Extra Light Cream for Cooking (3pp)
Salt and pepper to taste (0pp)
Spray oil in saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic, coriander, cumin and chilli and cook for 1 minute longer.
Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
With a stick blender, process until smooth (Can use a food processor if you don't have a stick blender). Stir in cream, season to taste with salt and pepper and cook over a medium heat until heated through.
180g baguette (14pp)
50g butter (11pp)
1 tsp minced garlic (0pp)
Preheat oven to 200C.
Cut baguette in small cubes.
In a non stick frypan melt butter over medium heat. Once melted add garlic and cook for 1 minute. Toss bread through butter mixture.
Spread bread pieces on a baking paper lined tray and bake in oven for about 10 minutes or until crispy.
Note: this makes about 250g of cooked croutons. Every 10g = 1pp