• 1 onion, chopped
  • 1 gar­lic clove, crushed
  • 500g/1lb 2oz pump­kin flesh, diced
  • ½ tsp nut­meg
  • 500ml/2 cups se­mi skimmed/half fat milk
  • 500ml/ 2 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion & gar­lic in a lit­tle low cal oil for a few min­utes un­til soft­ened. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the pump­kin is ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. A pinch of cin­na­mon com­ple­ments this soup re­al­ly well too.