Combine the pumpkin, carrot, celery, onion and stock in a large saucepan over medium heat. Cook, partially covered and stirring occasionally, for 20 minutes or until the vegetables are very soft.
Remove the pan from the heat. Using a vegetable masher, mash together until well combined and the vegetables are nicely broken up. Season with freshly ground black pepper, then cover and set aside to keep warm.
Place a small non-stick frying pan over medium heat. Add the cumin seeds and toast, shaking the pan occasionally, for 1-2 minutes or until fragrant and lightly golden.
Divide the pumpkin soup among serving bowls, sprinkle with the toasted cumin seeds and parsley, and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||0|
|Healthy Fats & Oils||0|
|Total fat||1.9 g|
|- Saturated fat||0.3 g|
|Total carbohydrates||19.4 g|
|- Total sugars||14.1 g|